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|Texas Praline Coffee Cake|
"This is a short and smooth espresso cake with a great mixture of tastes and textures. Great for breakfast, brunch, dessert or past due night snack."
- 2 cups baking mix (including Bisquick ®)
- half of cup brown sugar
- three/4 cup chopped pecans
- 2 tablespoons instantaneous espresso granules
- 1 massive egg
- 1 cup butter flavored shortening, melted
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/4 cup brown sugar
- 1/4 cup chopped pecans
- 1/four cup graham cracker crumbs
- 1/4 cup softened butter
|Prep : 15M||Cook : 12M||Ready in : 35M|
- Preheat an oven to 375 degrees F (190 stages C). Grease and flour a ten inch rectangular cake pan.
- Mix baking blend, 1/2 cup brown sugar, three/four cup chopped pecans, and the on the spot espresso granules in a large bowl. Whisk collectively the egg, shortening, buttermilk, and vanilla in a separate massive bowl. Stir the dry ingredients into the moist elements, mixing simply till absolutely moistened.
- Pour batter into prepared pan. Mix last 1/4 cup brown sugar, 1/4 cup chopped pecans, and the graham cracker crumbs in a small bowl. Sprinkle topping flippantly over batter.
- Bake in preheated oven until a toothpick inserted in the center comes out easy, about 20 to 25 mins. Immediately dot pinnacle of cake with softened butter.
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