Texas Praline Coffee Cake

Biscuit mix, instant coffee, and buttermilk make up a tasty coffeecake that's made even better with a graham cracker crumb topping sprinkled overtop before baking.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 416 Calories

Ingredients

• 1 teaspoon vanilla extract
• ¼ cup chopped pecans
• 1 cup buttermilk
• ¾ cup chopped pecans
• 1 large egg
• ½ cup brown sugar
• ¼ cup brown sugar
• 2 tablespoons instant coffee granules
• ¼ cup softened butter
• ¼ cup graham cracker crumbs
• 2 cups baking mix (such as Bisquick ®)
• 1 cup butter flavored shortening, melted

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.