Toffee Bar Coffee Cake

Toffee Bar Coffee Cake

  • Prep Time: 15 mins
  • Total Time: 50 mins
  • Serves: 16,Yield: 16squares

    • About This Recipe

    “This recipe came from The Harmony House Inn, New Bern, NC and RSVP of Bon Appetit Magazine.”

    Ingredients

  • 2cupsall-purpose flour
  • 1cuppacked dark brown sugar
  • 1/2 cupsugar
  • 1/2 cupunsalted butter, room temperature
  • 1/2 teaspoonsalt
  • 4 (1 1/2 ounce)chocolate-covered english toffee bars, chopped( about 1 cup)
  • 1cupchopped pecans
  • 1teaspoonbaking soda
  • 1cupbuttermilk
  • 1largeegg
  • 1teaspoonvanilla 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.

    • 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 13×9′ 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 :-)”

  • “This is a very simple and nice coffee cake. Everyone enjoyed it.”

  • “I got a ton of compliments on this coffee cake. It was nice to have a coffee cake with just a hint of chocolate in it.I made it 2 days in advance and it still was very moist when I served it. Since the recipe called for a glass baking dish, I cut the heat down to 325 degrees. I used Recipe #74359 for the buttermilk and it worked great.”

  • “This was good, not my favorite coffee cake, but good. lots of crumbly stuff on top which is always a plus, it wasn’t too sweet, perfect with a cup of coffee. I think next time I will add some toffee pieces in the batter mix.”

  • “Other than omitting the pecans because we don’t like nuts, made the recipe as written.Really fast and easy to make, and quite foolproof. My youngest daughter immediately proclaimed this to be her favourite cake to date. Thank you for posting. Will be a frequent repeater in this house as long as we have the toffee bits.”

  • “Today I doubled this recipe (using a 12 x 18 inch pan) and served it to forty + people in a hospitality room.(Cut in tiny pieces, of course, it made 88 squares.)People were sending others in to taste it and then getting them to bring “sender” another piece.It was well-liked and very, very good.Thanks so much.This will be made over and over and over.Thanks so much Bev!”

  • “This was very good. I altered it by using Hershey’s Toffe Bits. I used approximately 4oz’s-half the bag.The receipe was very lite, yet a candy freaks dream! Thanks Bev!”

  • “I have made this same recipe many, many times and it is well-liked by everyone.My daughter makes it for her friends and they call it “crack cake” because it is so addictive (translation, 5 stars.) Thank you for posting it, Bev!”

  • “Nice and easy streusel cake. The bottom was very light and fluffy. I used walnuts and the cake turned out very nice. It keeps well too.”

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