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.
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 MoreIt 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 MoreI 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.
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.
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.
