Christmas Morn Coffeecake Monkey Bread Recipes

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CHRISTMAS MORNING COFFEE CAKE



Christmas Morning Coffee Cake image

Bananas and cranberry sauce make every slice of this pretty coffee cake moist and marvelous. You could also serve slices as dessert along with vanilla ice cream.-Rosemary Snyder, Kenosha, Wisconsin

Provided by Taste of Home

Time 40m

Yield 9 servings.

Number Of Ingredients 14

2 cups biscuit/baking mix
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 eggs, beaten
2/3 cup mashed ripe bananas (about 2 medium)
1/4 cup milk
1 teaspoon vanilla extract
1 can (14 ounces) whole-berry cranberry sauce
TOPPING:
1/2 cup packed brown sugar
1/2 cup coarsely chopped pecans
2 tablespoons all-purpose flour
2 tablespoons butter, melted

Steps:

  • In a large bowl, combine the baking mix, sugar, cinnamon and allspice. Combine the eggs, bananas, milk and vanilla; stir into dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. , Place the cranberry sauce in a bowl; stir. Spread over batter. Combine topping ingredients; sprinkle over cranberry sauce. Bake at 400° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack.

Nutrition Facts :

CHRISTMAS COFFEE CAKE



Christmas Coffee Cake image

Christmas morning wouldn't be complete at our house without this yummy moist coffee cake. A streusel filling and topping sweetens the delightful cake, and red and green cherries add a festive touch. It's a perfect addition to any holiday breakfast buffet.

Provided by Taste of Home

Time 1h

Yield 12 servings.

Number Of Ingredients 17

1 cup pecans, chopped
1/3 cup packed brown sugar
1/4 cup sugar
1/4 cup butter, melted
1 teaspoon ground cinnamon
CAKE:
7 green maraschino cherries, finely chopped
7 red maraschino cherries, finely chopped
1/2 cup shortening
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream

Steps:

  • In a small bowl, combine the first five ingredients; mix well. Set aside. Drain cherries on paper towels. In a bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in cherries., Pour half of the batter into a greased 9-in. springform pan; sprinkle with half of the pecan mixture. Top with remaining batter and pecan mixture. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan just before serving.

Nutrition Facts :

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