Toffee Coffee Cake

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

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

[quicklook-recipe prep_time=”15 min” cook_time=”30 min” serves=”12″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1/2 cup butter or margarine, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 cups all-purpose flour
  • 1 cup buttermilk

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”45 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”2″ image_url=”” title=”” ] 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. [/step-item][/step-list-wrapper]

Originally Published in Reader's Digest

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