Toffee Streusel Coffee Cake
TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 12-16 servings.
A delicious reminder of my childhood, this coffee cake was one of the many delightful treats my mom often made. —Megan Taylor
Ingredients
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2 cups all-purpose flour
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1 cup packed brown sugar
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1/2 cup sugar
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1/8 teaspoon salt
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1/2 cup cold butter
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1 teaspoon baking soda
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1 cup buttermilk
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1 large egg, beaten
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1 teaspoon vanilla extract
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1 cup milk chocolate toffee bits or 4 Heath candy bars (1.4 ounces each) , chopped
Directions
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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.
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2.
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.
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3.
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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