Stollen Coffee Cake Recipe

Stollen Coffee Cake: A Christmas Morning Delight

Growing up, the aroma of Christmas baking was as much a part of the holiday season as the twinkling lights on the tree. My grandmother, a master baker, always had a Stollen on hand. While I loved the traditional German bread, it was often dense and packed with so much fruitcake mix that it could be overwhelming. One year, she decided to lighten things up, transforming her Stollen into a delightful coffee cake. The result was a tender, flavorful treat that became a family favorite, a tradition I cherish and am excited to share with you.

Recipe Overview:

• Prep Time: 20 minutes
• Cook Time: 40-45 minutes
• Total Time: 60-65 minutes
• Servings: 16
• Yield: One 13×9-inch cake
• Dietary Type: Not specified (Contains dairy, eggs, and nuts)

Ingredients:

• 2/3 cup margarine or butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1 (8 ounce) container sour cream
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup raisins
• 2/3 cup fruitcake mix (chopped candied fruit, such as Orange Peel, Lemon Peel, Cherries, Pineapple, and Citron)
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 2/3 cup chopped toasted pecans
• 1/3 cup fruitcake mix (for topping)

Equipment Needed:

• Medium mixing bowl
• Electric mixer
• 13x9x2-inch baking pan
• Measuring cups and spoons
• Toothpick

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 13x9x2-inch baking pan. This prevents the cake from sticking and ensures easy removal.
2. In a medium mixing bowl, cream together the softened margarine or butter and granulated sugar with an electric mixer on medium-high speed. Continue beating until the mixture is light and fluffy. This step is crucial for incorporating air into the batter, resulting in a tender cake.
3. Add the eggs, sour cream, and vanilla to the creamed mixture. Beat until everything is well combined. The sour cream adds moisture and tanginess to the cake.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the flour, leading to a uniform rise.
5. Gradually add the dry ingredients to the wet ingredients, beating on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake.
6. Stir in the raisins and 2/3 cup of the fruitcake mix. Make sure the fruit is evenly distributed throughout the batter.
7. Spread the batter evenly into the prepared 13x9x2-inch baking pan.
8. In a small bowl, stir together the brown sugar, cinnamon, pecans, and the remaining 1/3 cup of fruitcake mix. This mixture will create a delicious, crunchy topping.
9. Sprinkle the topping evenly over the batter in the pan. Gently pat the topping down into the batter to help it adhere during baking.
10. Bake in the preheated 350°F (175°C) oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent the pan with foil during the last 10-15 minutes of baking.
11. Let the cake cool slightly in the pan before serving. It can be served warm or cooled completely.

Expert Tips & Tricks:

• Make-Ahead Tip: You can prepare the batter the night before, cover it tightly, and store it in the refrigerator. In the morning, remove the batter from the refrigerator about 30 minutes before baking to allow it to come to room temperature slightly. Sprinkle the topping over the batter just before baking.
• Toasting the Pecans: Toasting the pecans before adding them to the topping enhances their flavor and adds a delightful crunch. Spread the pecans on a baking sheet and bake in a 350°F oven for 5-7 minutes, or until fragrant. Watch them carefully to prevent burning.
• Fruitcake Mix Variations: If you’re not a fan of traditional fruitcake mix, you can substitute it with other dried fruits, such as chopped dates, cranberries, or apricots.
• Preventing a Soggy Bottom: Ensure your oven is properly preheated and the baking pan is evenly greased and floured to prevent the cake from sticking and becoming soggy on the bottom.

Serving & Storage Suggestions:

Serve the Stollen Coffee Cake warm with a dusting of powdered sugar for an elegant presentation. It’s also delicious served with a dollop of whipped cream or a scoop of vanilla ice cream.

Leftover Stollen Coffee Cake can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, wrap a slice in foil and warm it in a 350°F oven for 5-10 minutes, or microwave it for a few seconds until heated through. For longer storage, you can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw overnight in the refrigerator before serving.

Nutritional Information:

Nutrient	Amount per Serving	% Daily Value
Calories	286 kcal	N/A
Calories from Fat	133 kcal	N/A
Total Fat	14.8 g	22%
Saturated Fat	3.8 g	18%
Cholesterol	33 mg	11%
Sodium	244 mg	10%
Total Carbohydrate	36.3 g	12%
Dietary Fiber	1.1 g	4%
Sugars	22.1 g	N/A
Protein	3.5 g	7%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions:

• Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. Be sure to add a binder like xanthan gum to help with the structure.
• Dairy-Free: Replace the butter with a dairy-free margarine and the sour cream with a plant-based alternative like coconut yogurt.
• Nut-Free: Omit the pecans from the topping and replace them with sunflower seeds or pumpkin seeds for a similar crunch.
• Spice It Up: Add a pinch of ground nutmeg or cardamom to the batter for a warmer, more festive flavor.
• Citrus Zest: Grate the zest of an orange or lemon into the batter for a bright, citrusy note.

FAQs (Frequently Asked Questions):

Q: Can I use fresh fruit instead of fruitcake mix?
A: While you could, the candied fruit in fruitcake mix has a unique texture and flavor that’s traditional to Stollen. If you prefer fresh fruit, consider using dried cranberries or chopped apricots for a similar texture.

Q: How do I prevent the fruitcake mix from sinking to the bottom of the cake?
A: Tossing the raisins and fruitcake mix with a tablespoon of flour before adding them to the batter can help prevent them from sinking. This coats the fruit and gives it something to grip onto within the batter.

Q: Can I freeze the Stollen Coffee Cake?
A: Yes, you can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw overnight in the refrigerator before serving.

Q: The top of my cake is browning too quickly. What should I do?
A: If the top of the cake is browning too quickly, you can loosely tent the pan with foil during the last 10-15 minutes of baking. This will help to prevent it from burning while the center continues to bake.

Q: Can I make this recipe in a different size pan?
A: While a 13×9-inch pan is ideal, you could use two 9-inch round cake pans. Adjust the baking time accordingly, checking for doneness with a toothpick.

Final Thoughts:

This Stollen Coffee Cake is more than just a recipe; it’s a piece of my family history, a sweet memory passed down through generations. I encourage you to give it a try and create your own cherished memories with this delightful treat. Feel free to experiment with variations to suit your taste preferences, and don’t hesitate to share your feedback. Pair it with a warm cup of coffee or tea for the perfect Christmas morning indulgence, or any time you’re craving a little bit of holiday magic.