The Best Brunch Coffee Cake

The Best Brunch Coffee Cake


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Preparing this coffee cake takes a little extra work, but it's all worth it in the end!

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Serving Size / Yield

1 Cake


  • Crust:
  • 1 C. flour
  • 1/2 C. butter
  • 2 Tbs. water
  • Filling:
  • 1 C. water
  • 1/2 C. butter
  • 1 C. flour
  • 3 eggs
  • 1/2 tsp. almond extract
  • Frosting:
  • 1/2 C. butter, softened
  • 1 lb. powdered sugar
  • 1 tsp. vanilla
  • 4 Tbs. heavy cream
  • pecans, chopped

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Preheat oven to 350 degrees. 

For crust, cut butter into flour with pastry blender.  Sitr in water. Pat dough into 11x15 inch jelly roll pan. 

For filling, bring water and butter to a boil.  Remove from heat.  Stir in flour all at once to form a ball.  Cool.  Beat in eggs, one at a time.  Stir in almond extract.  Spread on top of crust.  Bake for 45-50 minutes and cool. 

For frosting, beat butter and vanilla into powdered sugar.  Whip in as much cream as needed to spread.  Spread on cooled cake.  Sprinkle with nuts.

Serve with: Hot Spiced Tea

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