Toffee Streusel Coffee Cake Recipe

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A delicious reminder of my childhood, this coffee cake was one of the many delightful treats my mom often made. —Megan Taylor
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 12-16 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Toffee Streusel Coffee Cake in Test Kitchen Favorites 2004 2005, p46

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.

Reviews for Toffee Streusel Coffee Cake

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Reviewed May. 22, 2011

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.

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