Toffee Coffee Cake

A classic cake becomes a standout with a crust studded with crushed candy bars and nuts.

Candy bar fan Edie DeSpain of Logan, Utah, suggests topping this delightfully moist snack with a dollop of your favorite ice cream.

Preparation time: 15 minutes
Cooking time: 30 minutes

You Will Need
1/2 cup butter or margarine, softened
1 cup packed brown sugar
1/2 cup sugar
2 cups all-purpose flour
1 cup buttermilk
1 egg
1 teaspoon baking soda
1 teaspoon vanilla extract
3 chocolate English toffee candy bars (1.4 ounces each), chopped
1/4 cup chopped pecans


What to Do
1. In a mixing bowl, blend butter, sugars and flour; set aside 1/2 cup. To the remaining butter mixture, add buttermilk, egg, baking soda and vanilla; mix well. Pour into a greased and floured 13 x 9 x 2-inch baking pan.

2. Combine chopped candy and pecans with the reserved butter mixture; sprinkle over coffee cake. Bake at 350°F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Serves 12-16