Kahlua Coffee Cake
Indulge in the irresistible flavors of this Kahlua Coffee Cake, where the richness of coffee liqueur meets a buttery, tender crumb. Perfect for brunch, dessert, or any special occasion, this Bundt cake features a decadent swirl of brown sugar, cinnamon, and optional pecans for added texture and warmth. Infused with a splash of Kahlua, the cake boasts a subtle coffee essence that pairs beautifully with its moist, sour cream-enhanced base. Easy to prepare and brimming with layers of flavor, this show-stopping coffee cake is finished with a sweet, nutty crumble topping. Serve it with your favorite coffee or tea for a treat that’s truly unforgettable.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cup unsalted butter
- 3 eggs
- 1 cup sour cream
- 0.5 cup Kahlua (coffee liqueur)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1.5 teaspoons vanilla extract
- 0.75 cup brown sugar
- 1.5 teaspoons ground cinnamon
- 0.5 cup chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan, ensuring all crevices are well-coated to prevent sticking.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and Kahlua.
Slowly alternate adding the dry flour mixture and sour cream to the butter mixture, beginning and ending with the flour mixture. Mix just until combined—avoid overmixing.
In a small bowl, combine the brown sugar, ground cinnamon, and chopped pecans (if using) to create the crumble filling and topping.
Pour half of the batter into the prepared Bundt pan. Sprinkle half of the crumble mixture evenly over the batter.
Pour the remaining batter on top, followed by the remaining crumble mixture, ensuring an even coating.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes before gently inverting it onto a wire rack to cool completely.
Slice the cake and serve! Enjoy it on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
4515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.2 g | 194% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 797 mg | 266% | |
| Sodium | 3299 mg | 143% | |
| Total Carbohydrate | 710.5 g | 258% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 469.4 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 613 mg | 47% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 948 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
