Praline Coffee Cake

Quick & Simple Ideas

Use Praline Topping in place of syrup on pancakes, crepes, waffles, or biscuits.
Store-bought coffee cakes, brioche and pastries can be enhanced by melting pralines of your favorite flavor (Original Creole, Rum or Chocolate) in a small amount of boiling water to use as a glaze topping.
Streusel and crumb toppings are easily made with 3 ingredients: equal parts Fallen Pralines to butter and flour.
Pecanfections can be substituted for any recipe calling for pecans, walnuts, almonds, or other nuts.

This simple, made from scratch, Creole version of the ordinary coffee cake shows how the rich praline flavor, and crumbly praline streusel topping transforms it into something new and different. The sour cream helps the cake retain moisture and gives a slight tart contrast to its sweetness.

Ingredients:

1/3 cup butter; softened
2/3 cup brown sugar
2 eggs
1 1/2 cups all-purpose flour; unsifted
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
3/4 cup sour cream
1/4 tsp orange zest (optional)

Streusel topping:

1/2 cup Fallen Pralines; finely crushed
1/4 cup flour
1/4 cup butter; softened

Directions:

For the streusel topping, combine the Fallen Pralines and flour. Add softened butter and combine thoroughly. Set aside.

Preheat the oven to 350 degrees F. Cream the butter and sugar. Add eggs one at a time; until beaten well. Sift together flour, baking powder, baking soda, and salt. Add flour mixture, sour cream, and orange zest (optional) to creamed mixture, folding and stirring until incorporated. Pour the batter into a greased 9" x 9" x 2" pan. Sprinkle streusel topping over batter. Bake for 30 to 35 minutes until done. Serve warm.