Toffee Bar Coffee Cake

Toffee Bar Coffee Cake
Toffee Bar Coffee Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • 2

    cups all-purpose flour

  • 1

    cup dark brown sugar - (packed)

  • 1/2

    cup sugar

  • 1/2

    cup unsalted butter - (1 stick) room temperature

  • 1/2

    teaspoon salt

  • 4

    chocolate-covered English toffee bars, such as Heath Bars - (1.4 oz ea) chopped

  • 1

    cup chopped pecans

  • 1

    teaspoon baking soda

  • 1

    cup buttermilk

  • 1

    large egg

  • 1

    teaspoon vanilla extract

Directions

Preheat oven to 350 degrees. Butter 13- by 9- by 2-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.) This recipe yields 16 squares. This cake has a sweet, crunchy topping, and it's easy to prepare. Serve as a breakfast treat or snack.

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