Kahlua Coffee Cake

★★★★★ 6 Reviews
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By Nor Mac
from The Berkshire’s, MA

This recipe was created by giving an old recipe from a pamphlet new life. I changed the recipe making it my own. I also added a Kahlua icing. This is an awesome flavorful rich Kahlua cake. I personally love just about any Kahlua Dessert. This is a favorite of mine. It is really delicious. Please sit down, relax, and pour yourself a cup of coffee or tea. Enjoy a slice of this delicious coffee cake.

serves 10-12
prep time 20 Min
cook time 50 Min
method Bake

Ingredients

  • FILLING
  • 1/2 c
    packed dark brown sugar
  • 3/4 c
    pecans chopped
  • 1/2 tsp
    cinnamon
  • 1/4 tsp
    nutmeg
  • CAKE
  • 2 c
    sifted flour
  • 3/4 tsp
    baking soda
  • 1 tsp
    baking powder
  • 3/4 tsp
    salt
  • 1/2 tsp
    nutmeg
  • 1/2 tsp
    cinnamon
  • 1/2 c
    butter softened
  • 1 1/4 c
    sugar
  • 2
    eggs
  • 3/4 c
    sour cream
  • 1 tsp
    vanilla extract
  • 3/4 c
    Kahlua
  • KAHLUA ICING
  • 2 Tbsp
    butter softened
  • 1 Tbsp
    Kahlua
  • 3/4 c
    sifted powdered sugar
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How To Make

  • 1
    Heat oven to 350 degrees. Grease well and flour angel food cake pan. (Note: you can use a bundt pan, but it has to be greased and floured extremely well or sticking may occur. ) Safer just to use angel pan or parchment line it. Set aside. Combine all ingredients together for filling and set aside.
  • 2
    Sift the sifted flour with the baking powder, baking soda, salt, cinnamon and nutmeg.
  • 3
    In another bowl, beat butter, sugar, eggs and vanilla until smooth.
  • 4
    Measure out Kahlua and sour cream. Add about 1/3 of Kahlua to butter mixture with 1/3 flour mixture and 1/3 sour cream. Beat until mixed. Repeat this process until all ingredients are mixed together and batter is smooth.
  • 5
    Pour 1/3 of batter in to bottom of angel food pan. Top with half the filling ingredients. Place another 1/3 of batter over filling. Top with remaining filling, and last top with remaining batter.
  • 6
    Place in oven and bake about 45 -50 minutes, nicely browned. Let cool about 15 minutes. Invert onto rack or platter.
  • 7
    Beat all ingredients for icing together. Add a little milk if too thick. Drizzle over warm cake. Eat warm or cool. Enjoy!!
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