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Toffee Coffee Cake Recipe

Photo by: Taste of Home

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Candy bar fan Edie Despain of Logan, Utah suggests topping this delightfully moist snack with a dollop of your favorite ice cream.

This recipe is:

Healthy

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16 Servings
Prep: 15 min. Bake: 30 min. + cooling

Ingredients

1/2 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 egg, lightly beaten
1 teaspoon vanilla extract
3 chocolate English toffee candy bars (1.4 ounces each), chopped
1/4 cup chopped pecans

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in flour; set aside 1/2 cup. To the remaining butter mixture, beat in baking soda. Beat in the buttermilk, egg and vanilla; mix well.
Pour into a greased 13-in. x 9-in. baking pan. Combine chopped candy and pecans with the reserved butter mixture; sprinkle over coffee cake. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 16 servings.

Nutritional Analysis: 1 serving equals 247 calories, 10 g fat (5 g saturated fat), 33 mg cholesterol, 186 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.

Toffee Coffee Cake published in Taste of Home October/November 1997, p8