Candy Bar Coffee Cake Recipe
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.
TOTAL TIME: Prep: 10 min. Bake: 40 min. YIELD:8-10 servings
- 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
- 1. 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.
1 serving (1 piece) equals 414 calories, 20 g fat (7 g saturated fat), 48 mg cholesterol, 505 mg sodium, 56 g carbohydrate, 2 g fiber, 5 g protein.
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