Kahlua Coffee Cake Recipe | ASpicyPerspective.com
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4.67 from 6 votes

Kahlua Coffee Cake

Kahlua Coffee Cake Recipe, a fabulous sour cream coffee cake with Kahlua crumble topping. This is the BEST coffee cake we've ever tried.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast, Dessert
Cuisine: American
Servings: 20 pieces
Calories: 315kcal
Author: Sommer Collier

Ingredients

Instructions

  • Preheat the oven to 350 degrees F. Mix 2 1/2 cups flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Mix in the sour cream, eggs and vanilla. Then melt 8 tablespoons (1 stick) of butter and mix into the batter. Set aside.
  • In a medium bowl, mix the chopped pecans, brown sugar, and cinnamon together. Spread 1/3 of the batter in the bottom of a 9x13-inch baking dish. Then sprinkle 1/3 of the pecan mixture over the batter. Repeat with another 1/3 of the batter followed by the nut mixture. Then spread the last of the batter over the top.
  • To the remaining 1/3 of the pecan mixture, add 1/4 cup flour. Cut the last 3 tablespoons of butter into cubes and mix into the nut mixture by hand, creating small chunky pebbles of dough. Sprinkle the crumble topping over the surface of the cake.
  • Bake for 40-45 minutes until a toothpick inserted into the center of the cake comes out clean.
  • Using a toothpick or wooden skewer, poke holes over the surface of the cake for the glaze. Whisk the Kahlua and powdered sugar together in a small bowl, then drizzle over the surface while the cake is still warm. Allow the cake to cool and the glaze to harden. Cut and serve.

Notes

NOTE: This cake can sit at room temperature for up to 5 days. Keep it covered.

Nutrition

Serving: 1slice | Calories: 315kcal | Carbohydrates: 39g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 204mg | Potassium: 127mg | Fiber: 1g | Sugar: 24g | Vitamin A: 8% | Vitamin C: 0.4% | Calcium: 6.4% | Iron: 6.4%