Chocolate Buttercrunch Coffee Cake Recipes
CHOCOLATE BUTTERCRUNCH COFFEE CAKE
From the 2006 Robin Hood Baking Festival booklet. Moist and delicious with chocolate and toffee in every bite!
Provided by Irmgard
Categories Breads
Time 1h15m
Yield 16-18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Grease a 10" Bundt pan.
- Combine the toffee bits, chocolate chips, pecans and brown sugar in a bowl; set aside.
- Beat the butter and sugar until fluffy.
- Beat in the eggs, one at a time, beating well after each addition.
- Beat in the vanilla.
- In a separate bowl, combine the flour, baking powder, baking soda and salt; stir into the butter mixture alternately with the buttermilk, making 3 additions of dry ingredients and 2 additions of buttermilk.
- Spread 1/3 of the batter into the prepared pan.
- Sprinkle with 1/3 of the toffee bits mixture.
- Continue with 2 more layers of batter and filling, ending with filling.
- Bake in the centre of the preheated oven for 55 minutes or until a toothpick inserted in the centre comes out clean.
- Cool in the pan on a rack for 20 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 426.1, Fat 22.8, SaturatedFat 12.2, Cholesterol 90.8, Sodium 273.2, Carbohydrate 52.3, Fiber 1.7, Sugar 32.7, Protein 5.9
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