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.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch square cake pan.

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  • 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 Facts

416 calories; protein 3.7g; carbohydrates 29.7g; fat 32.5g; cholesterol 26.5mg; sodium 321.1mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/03/2010
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. Read More
(17)

Most helpful critical review

Rating: 1 stars
09/10/2009
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. Read More
(13)
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/03/2010
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. Read More
(17)
Rating: 1 stars
09/10/2009
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. Read More
(13)
Rating: 3 stars
09/14/2014
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. Read More
(1)
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Rating: 5 stars
03/24/2019
I doubled the topping and it is everyone s new favorite cake. Read More
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