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Texas Praline Coffee Cake

Texas Praline Coffee Cake

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NANCY JACOBS

This is a quick and easy coffee cake with a great combination of tastes and textures. Great for breakfast, brunch, dessert or late night snack.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 32.5 g
  • 50%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 321 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch square cake pan.
  2. Mix baking mix, 1/2 cup brown sugar, 3/4 cup chopped pecans, and the instant coffee granules in a large bowl. Whisk together the egg, shortening, buttermilk, and vanilla in a separate large bowl. Stir the dry ingredients into the wet ingredients, mixing just until completely moistened.
  3. Pour batter into prepared pan. Mix remaining 1/4 cup brown sugar, 1/4 cup chopped pecans, and the graham cracker crumbs in a small bowl. Sprinkle topping evenly over batter.
  4. Bake in preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Immediately dot top of cake with softened butter.
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Reviews

Shepardess
14
8/3/2010

I only used 1 tsp of instant coffee and used real butter instead of shortening. Mine baked perfect in 35 minutes in my oven. My kids thought this was a great recipe. Next time I will add blueberries to the mix! Thanks for sharing this recipe! I've done it now with blueberries and that is a nice addition! Still only 35 minutes to done.

gidgette
12
9/10/2009

It smelled great while it was in the oven, but the bottom 2/3 never bakes. I baked it for 2 hrs, & the bottom 2/3 was still raw dough.

mauigirl
0
9/14/2014

I love coffee so this recipe spoke to me. Sadly, the coffee actually overpowered any praline flavor and made it a tad bitter so I wish I would have omitted the coffee powder altogether. I also think you could double the sugar in the batter to sweeten it up a bit. I used a 9 inch square pan (I don't own a 10 inch) so I had to bake it for about 15 extra minutes. It turned out fine but the overwhelming coffee flavor wasn't our cup of tea :) Thanks so much for sharing.