Holiday Morning Coffee Cake

Save Recipe
  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 30 min
  • Cook: 55 min
  • Yield: 24 squares
Share This Recipe


For Cake Batter:






(reserve 1 cup for crumb topping below)

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 pound unsalted butter, softened (2 sticks)

1 1/3 cups sugar

2 large eggs

1 8-oz. container sour cream

1 9 x 13-inch pan(s)

For Crumb Topping:

1 1/4 cups flour

1/3 cup sugar

1/4 teaspoon ground cinnamon

8 tablespoons unsalted butter, melted (1 stick)

1 cup walnuts, chopped

3 tablespoons confectioner's sugar

2 medium-sized mixing bowls

Electric mixer


  1. Preheat oven to 350 degrees F. Unwrap and chop the
  3. Measure 1 cup of chopped candy; set aside.
  4. Combine the flour, baking powder and baking soda in a bowl; set aside.
  5. Combine the butter and sugar in a bowl, then beat with an electric mixer on medium speed until light and soft, about 5 minutes.
  6. Beat the eggs into the batter, one at time, until smooth.
  7. Decrease the mixer speed to low, and beat in 1/3 of the flour mixture, followed by 1/2 of the sour cream. Stop and scrape again.
  8. Beat in the remaining flour mixture and sour cream.
  9. Fold in the chopped 3 MUSKETEERS® Brand FUN SIZE®, reserving the 1 cup of chopped candy for the crumb topping.
  10. Give the batter a final mix with a large spatula. Set aside.
  11. To make the crumb topping, stir the ingredients with a mixer until evenly blended.
  12. Be sure to include the 1-cup of chopped 3 MUSKETEERS® reserved from Step 1.
  13. Pour the cake batter into a greased 9 x 13-inch pan. Crumble the topping in an even layer over the entire surface of the batter.
  14. Bake for 50-55 minutes.
  15. Remove from the oven, transfer to a wire rack, and let cool completely.
  16. Cut into 2-inch squares (4 lines x 6 lines), and sprinkle a little bit of confectioner's sugar on top.
  1. ®/™/© Mars, Inc. 2011