Kahlua Coffee Cake Recipe
User Reviews
5
Kahlua Coffee Cake Recipe
Description
The Kahlua Coffee Cake Recipe uses a batter made from flour, sugar, baking powder, baking soda, salt, sour cream, eggs, vanilla, and melted butter. This combination yields a moist and tender crumb. The cake is assembled by layering portions of batter alternated with a cinnamon, brown sugar, and chopped pecan filling, providing sweet and nutty pockets throughout.
The final topping is a crumbly mixture of pecans, brown sugar, cinnamon, flour, and butter cut into pea-sized pieces sprinkled generously over the top before baking. This topping creates a crisp, textured finish contrasting with the soft cake beneath. The addition of coffee liqueur (Kahlua) adds a subtle coffee flavor that enhances the overall taste without overpowering the sweetness.
This cake can be served for breakfast or dessert, offering a coffee-flavored treat with a rich nutty texture. It pairs well with coffee or tea. The layered filling and crumb topping create variations in texture and flavor with each bite, balancing moist and crunchy elements.
The cake can be stored covered at room temperature for up to five days, maintaining freshness. For best results, bake until a toothpick comes out clean, and allow to cool before serving. The filling and topping can be adjusted with nuts or spices based on preference.
Ingredients
- 2 3/4 cups all-purpose flour divided
- 1 1/4 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt sea salt
- 2 1/2 cups sour cream (could use low fat)
- 11 tablespoons unsalted butter divided
- 2 egg large
- 2 teaspoons vanilla extract
- 1 cup pecans chopped pieces
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup coffee liqueur Kahlua brand
- 2/3 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees F. In a large mixing bowl, mix 2 1/2 cups flour, granulated sugar, baking powder, baking soda, and salt. 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
- Cover the cake and store it at room temperature for up to five days to retain moisture.
- Ensure the cake is fully baked by checking that a toothpick inserted in the center comes out clean before removing from oven.
- Melted butter in the batter adds moisture and richness to the cake crumb.
- The crumb topping should be pea-sized chunks to create a crunchy texture after baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20pieces
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 315kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 48mg | 16% |
| Sodium | 204mg | 9% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 64mg | 6% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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