Toffee Bar Coffee Cake
"This recipe came from The Harmony House Inn, New Bern, NC and RSVP of Bon Appetit Magazine."
photo by lets.eat
- Ready In:
- 50mins
- Ingredients:
- 11
- Yields:
-
16 squares
- Serves:
- 16
ingredients
- 2 cups all-purpose flour
- 1 cup packed dark brown sugar
- 1⁄2 cup sugar
- 1⁄2 cup unsalted butter, room temperature
- 1⁄2 teaspoon salt
- 4 (1 1/2 ounce) chocolate-covered english toffee bars, chopped (about 1 cup)
- 1 cup chopped pecans
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
directions
- Preheat oven to 350°F.
- Butter 13x9x2-inch glass baking dish and set aside.
- Beat first 5 ingredients in large bowl on low speed using electric mixer until mixture resembles coarse meal.
- Transfer 1/2 cup butter-sugar mixture to medium bowl; mix in toffee and pecans.
- Set aside.
- Stir baking soda into remaining butter-sugar mixture in large bowl.
- Add buttermilk, egg and vanilla, beating until just combined.
- Transfer batter to prepared dish.
- Sprinkle toffee topping evenly over batter.
- Bake until topping is golden brown and toothpick inserted into center of cake comes out clean, about 35 minutes.
- Cool completely in baking dish.
- Cut into 16 squares.
- (Can be made 1 day ahead. Store in airtight container at room temperature.) Makes 16 squares.
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Reviews
-
Now THIS is how you make coffee cake! Simply saying this is delicious would be an insult. Eating it warm is indescribable. This recipe is SERIOUSLY good. -
i have the recipe from the Plain jane thril of everything fattening cookbook and i LOVE it!! i add 1 cup of mini chocolate chips to the cake batter, but everything is the same. terrific recipe, wonderful cake! -
Fantastic, over the top, prior to baking, I sprinkled Demerara Sugar that I purchased from King Arthur Flour, it gave it a wonderful extra sugar-y crunch. I also placed the toffee bars in the freezer for a half hour or so, than whacked them in the wrappers on the countertop so I didn't have to cut them. Thank You Bev, this was awesome! -
I whipped this coffee cake up the night before leaving for a camping trip (a week ago) in the Sierra Nevada Mountains and packed it to eat as a snack. It was wonderful and easy to make! The toffee bits got soft during baking, making the topping divine. This cake was so good that a BLACK BEAR snuck up behind us when we were fishing by the lake and stole our last piece of cake. It came up and snatched it from a rock just about 3 feet behind me!! It was the scariest thing that's ever happened to me, but I'm sure the bear enjoyed it! -
Wonderful coffee cake Bev, buttery and moist...I substituted the toffee bars for Butterfinger bars, cause that was all I had (leftover in my freezer from Halloween), I also added some crushed candy bars into the cake batter... also I made it in a Bundt pan, instead of a 13x9' pan...Just like JefferyBeans says...seriously good, well I say, it is delicious! 5 stars all the way. Thanxs Bev, we all enjoyed the cake, and will be making it again soon :-)
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Tweaks
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Wonderful coffee cake Bev, buttery and moist...I substituted the toffee bars for Butterfinger bars, cause that was all I had (leftover in my freezer from Halloween), I also added some crushed candy bars into the cake batter... also I made it in a Bundt pan, instead of a 13x9' pan...Just like JefferyBeans says...seriously good, well I say, it is delicious! 5 stars all the way. Thanxs Bev, we all enjoyed the cake, and will be making it again soon :-)
RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
