Kahlua Coffee Cake Recipes

Steps:

• 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!!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
• Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.

Steps:

• In a small bowl combine pecans, brown sugar and Kahlua, mix well and set aside for now.
• In a large mixing bowl, combine yellow cake mix, dry pudding mix, and beat in eggs one at a time beating well after each addition.
• Add in sour cream and vegetable oil; mix well.
• Beat for a couple minutes on medium speed then blend in your pecan mixture; mix well.
• Grease with solid Crisco, very well, a bundt pan. Being sure to get into all the creases in the pan so that it is very well covered with solid shortening. As cake can stick if not a well greased pan.
• Pour your cake batter into the pan, and put into a preheated 350°F oven.
• Bake at 350°F for 45-60 minutes or until toothpick tests done.
• Allow to cool in pan for 10 minutes then remove to a cooling rack to cool completely. Serve.