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Candy Cane Coffee Cake

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This festive coffee cake features a tender vanilla crumb, a peppermint swirl, and a sweet glaze topped with crunchy candy cane pieces. It’s an easy, showstopping holiday brunch dessert that brings nostalgic comfort and cheerful flavor to your table.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 cup sour cream (full-fat recommended, or Greek yogurt)
  • 1/2 cup whole milk
  • 2 teaspoons pure vanilla extract (or 1 vanilla bean, split and scraped)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon peppermint extract
  • 1/3 cup crushed candy canes (plus more for topping)
  • 2 tablespoons granulated sugar (for swirl)
  • 2 drops red food coloring (optional)
  • 1 cup powdered sugar
  • 2–3 tablespoons milk (dairy or non-dairy)
  • 1/4 teaspoon peppermint extract (for glaze)
  • 1/4 cup crushed candy canes (for garnish)

Instructions

  1. Grease a 9-inch cake pan and line the bottom with parchment paper. Preheat oven to 350°F (175°C).
  2. In a small bowl, mix 1/3 cup crushed candy canes, 2 tablespoons sugar, and 2 drops red food coloring (if using) for the peppermint swirl. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Beat in eggs, one at a time, scraping down the bowl after each addition.
  5. Mix in sour cream, milk, and vanilla extract until smooth.
  6. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  7. Add dry ingredients to wet, mixing on low just until combined.
  8. Stir in peppermint extract. Taste and adjust if desired.
  9. Pour half the batter into the prepared pan. Sprinkle half the peppermint swirl mixture over it. Top with remaining batter and swirl gently with a knife. Add the rest of the swirl on top and swirl again.
  10. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before glazing.
  12. Whisk powdered sugar, milk, and peppermint extract until smooth and pourable for the glaze.
  13. Drizzle glaze over cooled cake. Sprinkle with crushed candy canes for garnish.

Notes

For best results, use room temperature ingredients and avoid overmixing the batter. Swirl gently for a marbled effect. Sprinkle candy canes after the glaze sets to keep them crunchy. Adapt for gluten-free or dairy-free diets as needed. Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Freeze slices for up to 2 months.

Nutrition

Keywords: candy cane coffee cake, holiday brunch, Christmas dessert, peppermint cake, festive baking, easy coffee cake, winter dessert, Christmas breakfast, peppermint glaze, holiday recipe

Find it online: https://norasfoods.com/candy-cane-coffee-cake-recipe-easy-festive-holiday-brunch-dessert/