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Carolina Coffee Cake

Prep Time

20 min

Cook Time

32 min


15 Servings

Total Time

52 min

recipe image



3/4 cup firmly packed brown sugar

3 tablespoons Martha White® Self-Rising Flour

1 teaspoon ground cinnamon

3 tablespoons butter, softened

1/2 cup chopped pecans



No-Stick Cooking Spray

3/4 cup sugar

1/2 cup butter

1 large egg

1 1/4 cups buttermilk

1/2 teaspoon vanilla extract

1 3/4 cups Martha White® Self-Rising Flour



1 cup powdered sugar

2 tablespoons hot milk

1/2 teaspoon vanilla extract


Heat oven to 375°F. Spray 10-inch cast iron skillet or 9-inch square pan with no-stick cooking spray.

Combine all crumb topping ingredients in small bowl. Mix with fork or fingertips until mixture resembles coarse crumbs.

Combine sugar and butter in large bowl. Beat on high speed of electric mixer until light and fluffy. Beat in egg until well blended. Beat in buttermilk and vanilla. Add flour. Beat at low speed until blended. Spread about half the batter in prepared skillet. Sprinkle with half the crumb topping. Drop remaining batter over crumb mixture. Spread evenly. Top with remaining crumb mixture.

Bake 30 to 35 minutes or until cake begins to pull away from sides of pan. Cool in pan 15 minutes.

Combine all glaze ingredients in small bowl; stir until smooth. Drizzle over warm cake.


Serving Size (1/15), Calories 250 (Calories from Fat 80), Total Fat 9g (Saturated Fat 2g, Trans Fat g), Cholesterol 35mg, Sodium 210mg, Total Carbohydrate 40g (Dietary Fiber 1g, Sugars 28g), Protein 3g; Percent Daily Value*: Vitamin A 2%, Vitamin C %, Vitamin D %, Calcium 8%, Iron 6%. *Percent Daily Values are based on a 2,000 calorie diet.

*Percent Daily Values are based on a 2,000 calorie diet.