A sweet, nutty topping is the crowning touch to this dessert-like coffee cake from Mrs. Eugene Plager of Grundy Center, Iowa. "It tastes especially good when warm," she adds.
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1/2 cup cold butter, cubed
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 3 Heath candy bars (1.4 ounces each), crushed
- 1 cup chopped pecans
- In a large bowl, combine flour and sugars; cut in butter until mixture resembles coarse crumbs. Set aside 1/2 cup for topping. To the remaining crumb mixture, add baking soda and salt. Beat egg, buttermilk and vanilla; add to the crumb mixture and mix well. Pour into a greased 11-in. x 7-in. baking pan. Combine candy bars, pecans and reserved crumb mixture; sprinkle over the top. Bake at 350° for 40 minutes or until a toothpick inserted near the center comes out clean. Yield: 8-10 servings.
Originally published as Candy Bar Coffee Cake in Quick Cooking January/February 1999, p47
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