Praline Coffee Cake
Tender praline coffee cake with a crumbly brown sugar topping–this is your quintessential coffee shop-type coffee cake. It’s delicious, buttery, and everything you want in a breakfast (or snack) cake.
‘Tis the season for easy, use-what-you-have recipes, am I right? Ain’t nobody got the energy to run out to the store for one random ingredient. Enter this coffee cake. With possible exception to the nuts, you should have all these ingredients waiting for you in your pantry. This coffee cake is simple, easy, and delicious–and might I add–goes perfectly with a cup of the black stuff.
I used chopped walnuts in the crumb topping, but feel free to use pecans or even keep it nut-free if you’re not a fan of nuts (or don’t want to run to the store to get some). That crumb topping–yum. It’s the best.
Easy, delicious, and perfect served warm, this coffee cake is a must-try. My whole family loved it; even Mitch, who typically isn’t crazy about coffee cake-type sweets. So get yo’ coffee cake on today–I highly recommend it!
- 6 Tbsp softened butter
- 2/3 cup Golden Barrel Light Brown Sugar
- 2 eggs, at room temperature
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup sour cream
- 1/2 cup Golden Barrel Light Brown Sugar
- 1 Tbsp all-purpose flour
- 1 tsp ground cinnamon
- 3 Tbsp melted butter
- 3/4 cup chopped walnuts
- Preheat oven to 350 degrees F. Grease a 9x9" pan.
- In a bowl attached to a stand mixer (or with a hand mixer), cream together butter and brown sugar. Add eggs one at a time, scraping bowl occasionally until mixed well.
- In a separate bowl, whisk together dry ingredients: flour, baking powder, baking soda, and salt. Add flour mixture and sour cream alternately (starting and ending with flour mixture) to the creamed mixture, beating until smooth after each addition. Pour batter into prepared pan.
- In a small bowl, mix together crumb topping ingredients. Sprinkle crumb topping over batter evenly. Bake for 30-35 minutes until done.
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