When I told Sam I was making this cake for the blog, his response was “Cake for breakfast?!” The answer is of course, YES, because it’s coffee cake… haha. Also it’s a holiday, so I give myself a pass. This is the perfect cake to make for Christmas morning. It keeps well, for several days, so if you can keep your hands off of it until then, you can make it ahead and cover it.
Sam and I spent our first Christmas together after three short months of dating, and he came to visit my family in Louisville. I had to explain to him how serious we are about Christmas. We have some pretty deep traditions in my family, and I’m the oldest of lots of brothers and sisters, the youngest being eleven at the time. So when I told him we had to arrive at 7:00 am to open presents on Christmas morning, he almost didn’t believe me. And when we showed up, everyone was sitting around with piles of presents on their laps waiting for us. My dad was using his “World’s Best Dad” mug that my brother gave him years ago. We had a very specific method for opening gifts in a circle, one at a time. Did I mention that we take Christmas seriously?
But it’s these funny traditions, and the fact that my stepmom had to prep everyone for Sam coming by telling them all to wear pants, not just robes, that I will always remember. Or the times my dad used to set up a video camera on a tripod before we opened presents. But traditions are so important! I made this cake as a reminder of all those times, and as something special to have on Christmas morning during your time with family.
It’s perfect for a crowd, and you can have fun making it together if you want! I love the addition of pistachios, but of course you could use pecans or walnuts. It’s up to you! My favorite part is definitely the ginger cookies tucked into the center of the cake. It adds a nice flavor that’s slightly different than your standard coffee cake.
Let’s get started!
You’re gonna need lots of mixing bowls, so prepare. Below is a photo of the cookies I used, but any ginger cookie will work.
Beat those eggwhites into snowy peaks! How festive is that? (Can I be the Barefoot Contessa, please?)
Look at that buttery crumble! So good.
This cake is delicious. I hope you enjoy making it for loved ones, and let me know how it turns out. See below for the full recipe, and I have a new printable recipe feature at the bottom! So click the button if you’d like to print and save it!
What do you normally make for breakfast on Christmas morning?
CHRISTMAS MORNING PISTACHIO COOKIE CRUMBLE CAKE
makes 1 standard bundt cake
For the cake:
2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
3 egg whites
1 stick butter
1 1/3 cups sugar
3/4 cup milk plus 1 TBSP
For the topping:
3 ounces ginger snaps or ginger thin cookies (about a cup, blended)
1 cup pistachios, chopped roughly
1 stick butter, softened to room temperature
1 tbsp cinnamon
1/2 cup brown sugar
1/3 cup flour
Preheat oven to 350 F.
For the cake: In a medium sized bowl, sift the flour, salt, and baking powder. Set aside. In another medium mixing bowl, beat the eggwhites to stiff peaks and set aside. In a large mixing bowl, add the 1 stick of butter and sugar. Beat with an electric mixture until creamy. Add the flour mixture and milk alternately, a little at a time, beating between additions. Fold in the eggwhites, gently.
For the topping: In a food processor, add the cookies and pulse until roughly crumbled. If you don’t have a food processor, add the cookies to a ziploc bag, seal, and roll over it with a rolling pin until the cookies are crushed. In a medium bowl, add the cookies, pistachios, soft butter, cinnamon, brown sugar, and flour. Use a fork to mix everything together and then use your hands to crumble it all together.
Grease and flour a standard bundt pan. Add half the batter to the pan, spreading evenly. Sprinkle half the cookie mixture on top. Add the remainder of the cake mixture on top, evening with your spatula. Sprinkle the remainder of the cookie mixture on top. Bake for about 45-50 minutes or until a cake tester comes out clean. Let cool slightly before removing from the pan.