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Toffee Streusel Coffee Cake

 Toffee Streusel Coffee Cake
A delicious reminder of my childhood, this coffee cake was one of the many delightful treats my mom often made. —Megan Taylor
12-16 ServingsPrep: 20 min. Bake: 30 min.

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.

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Toffee Streusel Coffee Cake (continued)

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.