If you want to learn how to make Christmas coffee cakes, let us decide just what makes one for this holiday. First, there are so many different versions of “coffee cakes” and many countries claim the creation. Each country, including the United States could be correct for their version.
From my own knowledge I can tell you that many of the coffee cake recipes began here in the United States by the early immigrants. In my case, it was our early ancestors arriving here from Germany in the seventeen hundreds. I am sure this is also true of those arriving from other countries.
As you are learning how to make Christmas coffee cakes you will want them to be special. As the name suggest, regular coffee cakes were meant to be served with coffee. In my early years when guests would stop by your home, refreshments were always offered. This usually consisted of a cup of hot coffee and a piece of coffee cake.
When learning how to make Christmas coffee cakes you will see that the older recipes are not very sweet. The sweetness is sweeter than regular bread but not as sweet as cake. Today, most of the newer recipes are much sweeter than the old ones often being topped with sweet toppings and icing.
Years ago before homemakers started working outside the home, a common time for “stop by” visitors was between late morning and lunch. You can see that many visitors may be getting a little hungry at this time and would appreciate a bite to eat with their hot coffee. As you can imagine, homemakers who learned how to make Christmas coffee cakes and served it with hot coffee to their guests became very popular hosts. The “good cooks” found their same guests showed up quite often!
Today we want to know how to make Christmas coffee cakes. As all recipes, we can use yeast, baking powder or baking soda for leavening. I personally love yeast coffee cake recipes but other leavening make it quicker and easier. Ingredients like nuts, dried fruit, fresh fruit, canned fruit and coconut can be added to dough and batters. This is something I really like for Christmas coffee cakes.
Flavor is always a main concern when learning how to make Christmas coffee cakes. With so many recipes for crumb, streusel and filled coffee cakes the flavor is unlimited. Whether you are using a batter or yeast dough, texture is another thing to consider. This is accomplished with added ingredients like the ones mentioned above.
Special holiday shapes and garnishes is how to make Christmas coffee cakes. This presentation is the first thing to draw attention to your freshly baked coffee cake. Below are some of my favorite recipes. I have included a variety of flavors and textures.
Learn how to make Christmas coffee cakes with yeast and a fruit nut filling.
Dissolve yeast in warm water; let stand 5 minutes.
In a large bowl combine the sugar, salt, milk, sour cream, lemon juice and vanilla; mix well.
Stir in yeast, egg yolks and enough of the flour to make a soft dough; beat in the butter.
Turn out onto a lightly floured surface; knead until smooth and elastic adding more flour if needed.
Place dough in greased bowl turning to coat; cover and refrigerate overnight.
Combine and mix all filling ingredients; set aside.
Roll dough into a rectangle on floured surface; spread rectangle with softened butter.
Sprinkle filling over the butter; roll up “jelly roll style” beginning on long side.
Cut long roll in half pinching ends together to seal.
Pinch 2 ends together and gently twist one roll over the other; pinch other ends together.
Place twisted loaf on greased baking sheet; cover and let rise in warm place until doubled in size.
PREHEAT OVEN TO 350F degrees.
Bake 30 to 45 minutes until golden brown; cool to warm.
Drizzle twist with powdered sugar glaze; decorate with candied cherries.
POWDERED SUGAR GLAZE
Learn how to make Christmas coffee cakes and top with this powdered sugar glaze.
Combine and mix:
Learn how to make Christmas coffee cakes filled with blueberries.
Preheat oven to 350F degrees.
Combine and mix flour, sugar, baking powder, salt, shortening, milk and eggs.
Carefully stir blueberries into the batter; spread HALF of the batter into greased 9x13 baking pan.
Combine and mix topping ingredients; sprinkle HALF over the batter.
Add remaining batter over topping; sprinkle remaining topping over the top.
Bake 50 to 60 minutes until center test done.
Yeast dough tastes great when learning how to make Christmas coffee cakes.
Dissolve yeast in the warm water; set aside.
Combine and mix sugar, salt and flour; cut in shortening.
Combine egg yolks and warm milk together; stir yolk mixture and yeast into dry ingredients.
Turn out onto floured surface and knead until smooth and elastic.
Place dough in a greased bowl; cover and refrigerate overnight.
PREHEAT OVEN TO 375F degrees;
Divide dough into 4 parts; roll each to rectangle (About 6X25 inches).
Sprinkle generously with sugar, cinnamon, raisins and pecans; dot each with 1/3 cup of the butter.
Moisten edges with water; roll up from long side and shape into rings.
Place rings into 9 inch round cake pans or baking sheets.
Let rise about 2 hours at room temperature; bake 20 minutes and glaze immediately.
TO MAKE GLAZE combine and mix until smooth melted butter, milk and sugar.
Learn how to make Christmas coffee cakes using cranberries for the holidays.
Preheat oven to 350F degrees.
Grease 9x13 inch pan or a 9 inch spring form pan; sprinkle bottom with almonds.
Cream butter and sugar together in large mixing bowl.
Add vanilla and eggs one at a time beating well after each; set aside.
Combine flour, baking powder, soda and salt.
Add dry mixture to creamed mixture alternating with sour cream; mix well.
Spread 3 cups of the batter over the almonds in the prepared pan.
Spoon cranberry sauce over the batter; top with remaining batter.
TO MAKE TOPPING combine flour, sugar, almonds and vanilla; cut in butter.
Sprinkle crumbly mixture over the batter; bake 1 hour or until pick comes out clean.
Cool on wire rack 15 minutes before removing sides of pan; serve warm.
Learn how to make Christmas coffee cakes by using Pillsbury hot roll mix.
TO MAKE DOUGH dissolve yeast from hot roll mix in warm milk; stir in orange peel and eggs.
Add the flour mixture from package; blend well.
Cover and let rise in warm place until doubled in size about 30 to 45 minutes.
Grease 10 inch Bundt or tube pan.
On floured surface roll dough to rectangle 12 X 16 inches; spread with butter.
Combine filling ingredients and sprinkle over the dough triangle; roll up tightly from long side.
Seal edges and cut into 16 slices; let set.
Combine glaze ingredients and spread in bottom of prepared pan.
Stand slices of roll with cut side against the outside edges of pan.
Stand remaining slices evenly in pan; cover and let rise until doubled about 30 to 45 minutes.
PREHEAT OVEN TO 375F degrees; bake 20 to 30 minutes until golden brown.
Let cake stand 2-3 minutes; turn out onto serving plate.
Learn how to make Christmas coffee cakes flavored with apples.
Preheat oven to 350F degrees.
TO MAKE BATTER In large mixing bowl cream butter and sugars.
Add eggs one at a time beating well after each addition.
Combine flour and next four ingredients; stir well.
Add dry ingredients and buttermilk alternately to creamed mixture; mix well.
Stir in apples and raisins; pour HALF into a greased and floured 9X13 inch pan.
TO MAKE STREUSEL combine flour and next six ingredients in small bowl; stir well.
Sprinkle HALF of streusel over the batter; top with remaining batter and then with remaining streusel.
Bake for 40 to 45 minutes until pick comes out clean. Cool slightly on rack.
TO MAKE TOPPING combine powdered sugar and orange juice; pour over warm cake.
Cut into squares; serves 20.
Learn how to make Christmas coffee cakes with this recipe for a German tannenbaum (A fir tree).
Glaze and garnish
TO MAKE DOUGH combine 2 cups of the flour, sugar, salt and yeast in a large bowl; blend well.
In a medium saucepan combine milk and butter until very warm (About 120F degrees).
With low speed of mixer beat the eggs and milk mixture into the flour mixture.
On medium speed mix until blended about 3 minutes; stir in 2 to 2 ½ cups of the flour.
On floured surface knead until dough is smooth and elastic; place in greased bowl turning to coat.
Cover bowl loosely with plastic wrap and a towel; let rise until doubled in size about 1 to 1 ¼ hours.
Grease 2 pans (15X10X1 inches).
Punch dough down several times and divide in two equal parts.
Roll each part into a triangle (16 inches on sides/ 12 inches across base).
TO MAKE FILLING in small bowl combine apricot preserves and apricot brandy; set aside.
In another small bowl combine the sugar, walnuts and cinnamon; set aside.
Spread HALF of apricot preserves mixture over each triangle of dough.
Sprinkle HALF of the walnut mixture over top of the apricot on each triangle.
TO SHAPE TREES start at the top point of triangle; fold 16 inch sides in to meet in center.
Press all seams to seal; carefully invert placing seam side down on greased pan.
Using shears make 12 slits (1 inch apart) along each long outside edge of tree.
NOTE: Cut to within ½ inch of center of dough.
Starting at BOTTOM of tree twist each strips so cut side is up to show filling.
Cover and let rise in warm place until doubled in size (30 to 40 minutes).
PREHEAT OVEN to 350F degrees.
Uncover and bake about 20 to 30 minutes until golden brown.
Cool 5 minutes and remove from pans; cool completely.
TO MAKE GLAZE combine in a small bowl the powdered sugar and milk.
Blend mixture until smooth; drizzle over the trees and garnish with candied cherries.
Learn how to make Christmas coffee cakes using Pillsbury refrigerated crescent dinner rolls.
Preheat oven to 375F degrees; grease cookie baking sheet.
In small bowl combine cream cheese and sugar; beat until light and fluffy.
Stir into the cheese mixture the almond extract, almonds and cherries; set aside.
Unroll dough onto greased cookie sheet into 2 long rectangles.
Overlap long sides to form a rectangle (13X7 inches); firmly press perforation edges to seal.
Spoon cream cheese mixture down center third of rectangle.
On each long side of rectangle make cuts 1 inch apart to the edge of filling.
Fold opposite strips of dough over filling to form a braided appearance; seal ends.
Form the braid into a CANDY CANE shape; brush top with beaten egg.
Bake 18 to 22 minutes until golden brown; cool completely.
TO MAKE GLAZE combine powdered sugar and cherry juice until smooth.
Drizzle glaze over coffee cake and decorate with candied cherries; serves 12.
Combine nuts, jam, 3 tablespoons of the melted butter, 2 tablespoons of sugar and cinnamon; set aside.
Combine warm water, ¼ cup of sugar and yeast in large mixing bowl; let stand 5 minutes.
Add to yeast mixture the egg, orange peel, mace and 2 cups of the biscuit mix; beat well.
Gradually mix in remaining biscuit mix; turn out onto lightly floured surface and knead until smooth.
Roll dough out to a rectangle (15X12 inches0; spread with nut and jam mixture.
Roll up in “jelly roll style” starting with long side; place on lightly greased baking sheet and shape like a wreath.
Clip around wreath HALFWAY THROUGH at 1 inch intervals; spread cuts apart slightly.
Brush top with remaining 1 tablespoon of butter; let rise in warm place about 40 minutes.
PREHEAT OVEN TO 375F degrees.
Bake about 20 minutes until golden brown; let stand until cold.
Drizzle top with a powdered sugar glaze; decorate with walnut halves and candied cherries.
TO MAKE GLAZE blend ¾ cup powdered sugar with 2 teaspoons hot water.