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!
Praline Coffee Cake
Tender coffee cake with a crumbly brown sugar topping--this is your quintessential coffee shop-type coffee cake.
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.
Kat is a mother of three boys who loves to bake and enjoys all things DIY. She has been blogging since 2010 featuring recipes and home design projects. Some of her home projects have been featured in Country Living and This Old House magazine, as well as many other prominent DIY blogs and websites.