The Recipe


Okay, guys, here it is. The recipe. Tasty, scrumptious coffee cake for your Christmas morning pleasure. This isn’t my recipe, it was developed by Whole Foods. I’ve been making it for at least 14 or 15 years, so you know it’s a winner!

Christmas Coffee Cake – Serves 12 (from the kitchens of Whole Foods)


¼ cup unbleached white flour

¾ cup brown sugar, packed

2 tsp. cinnamon

¼ tsp. salt

1 cup chopped walnuts

¼ cup cold unsalted butter, cut into bits


1  2/3 cup unbleached white flour

1 tsp. baking soda

1 tsp. baking powder

½ cup unsalted butter, at room temperature

1 cup sugar

1 egg, at room temperature, lightly beaten

1 tsp. vanilla

1 cup sour cream, at room temperature


Butter and flour a 10″ springform pan

To make the topping:

1. Combine the flour, sugar, cinnamon, salt and walnuts in a bowl.

2. Add the butter pieces and rub in until crumbly using your fingers or two forks.

To make the cake:

1. Sift the flour, baking soda and baking powder together in a large bowl. Set aside.

2. In a separate bowl, beat together the butter and sugar with an electric mixer until fluffy, about 3 minutes.

3. Add the beaten egg and vanilla; mix well.

4. Add half of the dry ingredients and mix just until the flour is blended.

5. Add the sour cream until blended, then the remaining dry ingredients. Mix until completely smooth.

6. Spread the batter into the prepared cake pan.

7. Sprinkle half the topping over the batter and fold in lightly, using a spatula, so the nut mixture is swirled into the batter.

8. Spread the remaining topping evenly over the batter.

At this point you can cover and refrigerate for up to 24 hours and bake it the next morning. However, I have found that baking it right away, then refrigerating it overnight and heating it up the next morning works best for us. Somehow, refrigerating the finished coffee cake overnight enhances the flavors. It tastes better.


Preheat the oven to 350° F. Bake until a toothpick inserted in the center comes out clean, about 45 – 55 minutes.


This is such a yummy cake. I know you’ll love it. The sour cream keeps it moist. Happy eating!

I’m off to NYC for a few hours.

Happy Tuesday.



  1. GinaE says

    Well, I know what we are having for breakfast this weekend, Claudia. Thanks for posting, what I know is a winner of a recipe. That sour cream does wonders for making or breaking a recipe. I have a blueberry muffin recipe that uses sour cream and those muffins are the best ever. The plate you show in your photo is such a pretty pattern!

    • Claudia says

      Thank you, Gina. It’s called Rose Chintz – my grandmother had the same pattern, so I’m very fond of it.

    • Claudia says

      I was going for one specific thing, Jane! And it’s a rainy, yucky day, so that makes it easier to get in and get out.

  2. says

    Oh my goodness! That looks totally delicious! I would love a bite right now with a hot cup of tea!
    Thanks for sharing your recipe.
    I hope you are well, and enjoying the season. Happy Holidays to you!

  3. Shirlee says

    Thank you for posting the recipe. Several years ago my husband and his sister decided to have left over pumpkin pie for breakfast on Boxing Day. It has now become a tradition and even though I am the one that makes the pies, I don’t really care for pumpkin pie. So, I’m going to make this yummy sounding coffee cake for myself and of course anyone else that might want to indulge.
    I bake quite a lot in the winter months and sour cream always makes a cake, loaf or muffins so much better.

    Happy Holidays!

  4. says

    Oh goodie! I was hoping you would share this recipe! I saw it the other day when you posted about it and thought it looked yummy. Just bought some new stainless steel mixing bowls and this will be a great recipe to stir-up the ingredients in my new bowls. just noticed I need a springform pan haven’t used mine in years. Tis the time of year to do some baking! I’m newly retired from my job of 18 years so I’ll have plenty of time until classes start in January.

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