Texas Praline Coffee Cake

Texas Praline Coffee Cake


"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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35 m servings 416 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 32.5 g
  • 50%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 321 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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...

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 t...