The Best Holiday Coffee Cake

Recipe by Clare Duffus 

Photo of the completed coffee cake, topped with pecans, brown sugar, and cinnamon.


  • ½ cup butter, softened (1 stick) 
  • ½ cup granulated sugar 
  • 1 large egg 
  • ½ cup sour cream 
  • 1 cup all-purpose flour 
  • ½ teaspoon of baking powder 
  • ¼ teaspoon baking soda 
  • 1 tablespoon loose chai tea 
  • 1 cup pecans, chopped 
  • 1/2 cup brown sugar 
  • 1 ½ teaspoons cinnamon 


  1. Preheat the oven to 350 degrees and prepare a standard loaf pan lined with parchment paper. 
  2. In a bowl, use a hand mixer or stand mixer to cream together the butter and granulated sugar until light and fluffy. 
  3. Add the egg and sour cream, then mix until completely combined and creamy. 
  4. In another bowl, add the flour, baking soda, baking powder, and loose chai tea, and combine. 
  5. In three parts, slowly add the dry ingredients to the wet, mixing them together. 
  6. To create the topping, in another small bowl, mix the chopped pecans, brown sugar, and cinnamon. Fold in about half the mixture into the batter. 
  7. Add the batter to the loaf pan and sprinkle the top with the remaining topping. 
  8. Bake for 45 minutes or until a toothpick inserted into the center comes out crumby.
  9. Let cool and enjoy! 
Photo of the inner part of the coffee cake.

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