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REC: Toffee Bar Coffee Cake - I know it's not a bread, but it's a favorite.

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Joined: Dec 9, 2005


Posted to Thread #25831 at 11:39 pm on Mar 23, 2014

This cake has a sweet, crunchy topping, and it's easy to prepare. Serve as a breakfast treat or snack. This is my favorite coffee cake, normally I use a hot box and bring/serve warm.

2 cups all purpose flour
1 cup (packed) dark brown sugar
1/2 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 teaspoon salt
4 1.4-ounce chocolate-covered English toffee bars (such as Heath Bars), chopped (about 1 cup)
1 cup chopped pecans
1 teaspoon baking soda
1 cup buttermilk
1 large egg
1 teaspoon vanilla extract
2 tsps. of cinnamon*

Preheat oven to 3500F. Butter 13x9x2-inch glass baking dish.

Using electric mixer, beat first 5 ingredients in large bowl on low speed 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.)

*Maria’s Tweaks:
Hubby couldn't eat nuts so I've always used all toffee chips instead. I used Skor English Toffee Bits in place of the Health or Skor bars themselves. A 10 oz pkg. equals about 2 cups needed for the topping. When I made it I had about 1/4 of another bag leftover from something else which I used in the center of the cake (pour in half the batter, sprinkle bits, then pour the rest over the top.) I do that all the time now. Also, I include about 2 tsps. of cinnamon in the batter because it needed something.

The man who carries a cat by the tail learns something that can be learned in no other way. - MTwain

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