Kahlua Coffee Cake
Heavenly Kahlua Coffee Cake Recipe with crumble topping. A layered breakfast treat (or snack) you won’t be able to resist!
Our Best Coffee Cake Recipe
Coffee cake always reminds me of my grandmother and childhood.
Simple and moist, these cakes are generally layered with cinnamon and nuts and then topped with a crumbly crust. Casual, yet decadent.
Coffee cake is the perfect cake to nibble while sipping tea or coffee at grandma’s kitchen table, pouring out your adventures (or whoas) from the day.
This rustic utilitarian-style treat provides unassuming comfort that feels like a warm hug.
Grandma’s Coffee Cake Recipe
Growing up, it seemed every church or neighborhood event would inspire someone to bring a coffee cake. Usually a sweet elderly lady.
I don’t think anyone would have ever refused, and they were always gone by the end of the event.
Nowadays, I crave coffee cake when I’m feeling down or need to get something off my chest. Just a taste makes me feel at ease as if Grandma were still around to listen to my problems.
Today’s variation is a simple cinnamon and sour cream coffee cake recipe with a surprise element… Kahlua coffee liquor glaze.
I layered the cake batter in a pan, sprinkling a cinnamon-pecan mixture between each layer of batter. Then, I mixed the last of the pecan mixture with a bit of butter and flour to make a crumb topping.
Kahlua Coffee Cake with Sour Cream
After the crumble is sprinkled over the top, the Kahlua Coffee Cake bakes into fluffy tender layers of goodness with a crusty surface.
As if that weren’t enough, a sweet Kahlua glaze is drizzled over the top to seep down into the cake, creating pockets of boozy coffee essence!
Kahlua Sour Cream Coffee Cake is a marvelous treat to serve as a naughty breakfast or brunch, as an after-school snack, or as a casual dessert with a scoop of vanilla ice cream.
Or… serve this Easy Coffee Cake like grandma would have, with a cup of coffee (or cold milk) and a big hug.
Recipe Ingredients
Ready to get started? Here’s what you’ll need…
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Sea salt, or kosher salt
- Sour cream (could use low fat)
- Unsalted butter
- Eggs
- Vanilla extract
- Chopped pecan pieces
- Brown sugar
- Ground cinnamon
- Kahlua coffee liqueur
- Powdered sugar
How To Make Coffee Cake
Making a layered coffee cake is much easier than you might think! Let’s do this…
- Mix – 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 one stick of butter and mix into the batter.
- Layer – In a medium bowl, mix the chopped pecans, brown sugar, and cinnamon together. Spread 1/3 of the batter in the bottom of a 9×13-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 to create cake layers. Then spread the last of the batter over the top.
- Crumble – 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 – Bake for 40-45 minutes until a toothpick inserted into the center of the cake comes out clean.
- Drizzle – 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.
Get the Full (Printable) Cinnamon Kahlúa Coffee Cake Recipe Below!
Kahlua Coffee Cake FAQ
Can You Make This A Gluten Free Coffee Cake?
Absolutely! Simply swap Gluten-Free Baking Mix for the all-purpose flour!
How Long Does This Recipe Last? Is This Easy Coffee Cake A Good Make-Ahead?
Yes. It lasts about 5 days sitting out at room temperature. However, I would only make it 2-3 days before an event.
I Don’t Like Pecans… Can I Use Another Nut?
Sure! Walnuts, almonds, and hazelnuts are all good options.
Does This Kahlua Coffee Cake Freeze Well?
Yes, it does. Just be sure to wrap it well, so it doesn’t get freezer burn, and freeze for up to 6 months. Then thaw at room temperature.
What Else Should You Serve With Coffee Cake For Breakfast?
So glad you asked…
- Coffee (of course!)
- Oven Baked Bacon
- Simple Strawberry Smoothies
- Deep Dish Vegetarian Quiche
- Spinach Artichoke Egg Casserole
- Tropical Kiwi Fruit Cups
- Easy Egg Bite Recipe
- Starbucks Cheese Danish
More Snack Cake Recipes
Kahlua Coffee Cake Recipe
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 sea salt
- 2 1/2 cups sour cream (could use low fat)
- 11 tablespoons unsalted butter, divided
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chopped pecan pieces
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup Kahlua coffee liquor
- 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 9×13-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.
So good!!!! I had only 2 cups of sour cream so I substituted mayonnaise for the other half cup. Moist and delicious!!!
I just made this and it was amazing!! Although I did change just one thing, as I only had one cup of sour cream- whoops!! I added a cup of kahlua to it and let me tell you..awesome!!! I had to let it bake a little longer too. But it was a hit!! I’ll definitely be making this again!!
This is my go-to coffee cake recipe! I love making this coffee cake for breakfast time!
OMG!! Absolutely to die for and so easy to make!!
I followed precisely and my VERY particular mother informed me that I better not lose this recipe (presumably under penalty of death).
This is the second time I’ve made this cake . . . . after a few personal “tweaks” it is even (unbelievably) better than the first time!
It is SO moist and flavorful, I’m hard pressed to not just eat piece after piece. Seriously. Just read the calories though, and you’ll be able to resist.
Life is too short to not enjoy the best of *something* on occasion, and this cake is it, for me!
So many recipes, so little time . . . .
Can you please let me know what tweaks you added I would be interested in trying them. Thanks
I love coffee cake and have lost my go-to recipe but this sounds just like it. Will be making it for bridge club on Wednesday. I’m sure none of the ladies will mind the Kahlua.
I’ve never seen anyone address this in the comments so maybe I’m the only one who’s having the problem but every highlighted area in the recipes will not print. I just go back and fill them in so do you have any thoughts? My computer printer settings? It doesn’t stop me from printing them just an annoying little happening.
Hi There,
Sorry about that! However, I am not able to replicate the issue. Can you tell me what web browser you are using?
You can do what I do: Copy and paste. Just drag your mouse over all the print you would like to print to highlight it, then right click to copy. Then, using a word processor (Word Pad, MSWord, etc.), PASTE it into that processor
As an added bonus, you can edit and add your own comments! Just be sure to double check that you copied all of the recipe.
So tasty and moist and really easy to make! Before I put in the oven, I pushed some of the topping down into the cake with a knife and pulled the knife just a little bit (an inch maybe) – just in a few spots. (My first layer was a bit too deep, so I didn’t have as much when I go to the top layer.) I doubled the Kahlua glaze mix and poked about every 1 to 2 inches. A perfect recipe! Thanks for sharing!
Super easy to make……our go-to coffee cake recipe!