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My review
Texas Praline Coffee Cake
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."
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Ingredients
35 m servings 416 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Cook
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Ready In
- 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 Facts
Per Serving: 416 calories; 32.5 g fat; 29.7 g carbohydrates; 3.7 g protein; 26 mg cholesterol; 321 mg sodium. Full nutrition
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Reviews
Read all reviews 3Most helpful
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Newest
8/1/2010
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 blue...
9/7/2009
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.