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.

Original recipe makes 12 servings


2 cups baking mix (such as Bisquick ®)
1/2 cup brown sugar
3/4 cup chopped pecans
2 tablespoons instant coffee granules
1 large egg
1 cup butter flavored shortening, melted
1 teaspoon vanilla extract
1 cup buttermilk
1/4 cup brown sugar
1/4 cup chopped pecans
1/4 cup graham cracker crumbs
1/4 cup softened butter

  • PREP

    15 mins

  • COOK

    20 mins


    35 mins


  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.


Calories: 416 kcal
Carbohydrates: 29.7 g
Cholesterol: 29 mg
Fat: 32.5 g
Fiber: 1.3 g
Protein: 3.7 g
Sodium: 321 mg