“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.” - by NANCY JACOBS
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- Preheat an oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch square cake pan.
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 416 cal
- 21%
- Fat
- 32.5 g
- 50%
- Carbs
- 29.7 g
- 10%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"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 blueberrie..." See mores 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."
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