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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
  • 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 large 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 13x9-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 in the center comes out clean. Cool on a wire rack.
Nutrition Facts
1 piece: 274 calories, 11g fat (7g saturated fat), 42mg cholesterol, 248mg sodium, 41g carbohydrate (29g sugars, 0 fiber), 3g protein.
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