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Toffee Streusel Coffee Cake Recipe

A delicious reminder of my childhood, this coffee cake was one of the many delightful treats my mom often made. —Megan Taylor

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Toffee Streusel Coffee Cake Recipe

Prep: 20 min. Bake: 30 min.

Yield: 12-16 Servings

20 30 50

Ingredients

2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup sugar
1/8 teaspoon salt
1/2 cup cold butter
1 teaspoon baking soda
1 cup buttermilk
1 egg, beaten
1 teaspoon vanilla extract
1 cup milk chocolate toffee bits or 4 Heath candy bars (1.4 ounces each) , chopped

Directions

In a large bowl, combine the first four ingredients; cut in butter until crumbly. Set aside 1/2 cup for topping. Stir baking soda into remaining flour mixture. Combine the buttermilk, egg and vanilla; stir into flour mixture just until moistened.
Pour into a greased 13-in. x 9-in. baking pan. Add the toffee bits to the reserved crumb topping; sprinkle over batter. Cut through batter with a knife to swirl the topping.
Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 piece) equals 274 calories, 11 g fat (7 g saturated fat), 42 mg cholesterol, 248 mg sodium, 41 g carbohydrate, trace fiber, 3 g protein.

Originally published as Toffee Streusel Coffee Cake in Test Kitchen Favorites 2004 , p46

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Toffee Streusel Coffee Cake

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(1-1) of 1 reviews

Reviewed on May. 22, 2011 by Punkinsmom

This is a very good recipe to make when you have leftover buttermilk. You can make this and feel virtuous for not wasting the buttermilk. It's very good for Sunday brunch.