TOFFEE COFFEE CAKE
Candy bar fan Edie Despain of Logan, Utah suggests topping this delightfully moist snack with a dollop of your favorite ice cream.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- 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 13x9-in. baking pan. Combine chopped candy and pecans with the reserved butter mixture; sprinkle over coffee cake. 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 : Calories 247 calories, Fat 10g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 186mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
TOFFEE BAR COFFEE CAKE
this recipe came from my favorite mother-in-law, chocolate, heath, and buttermilk is a great combination. i have made these into bars but i like it best in the 11x7
Provided by c g
Categories Other Breakfast
Time 45m
Number Of Ingredients 10
Steps:
- 1. Mix first 5 ingredients (and set aside 1 cup of mixture).
- 2. Dissolve buttermilk with soda.
- 3. Beat in egg.
- 4. Combine mix, buttermilk and egg.
- 5. Add mixture to greased 9 x13 pan or 11x7 floured cake pan
- 6. Chop 3 toffee bars, add nuts, add to set mixture and sprinkle over top of mixture and bake 350 for 30-40 minutes.
TOFFEE BAR COFFEE CAKE
Categories Cake Egg Breakfast Dessert Bake Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16 squares
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Using electric mixer, beat first 5 ingredients in large bowl on low speed until mixture resembles coarse meal. Transfer 1/2 cup butter-sugar mixture to medium bowl; mix in toffee and pecans. Set aside. Stir baking soda into remaining butter-sugar mixture in large bowl. Add buttermilk, egg and vanilla, beating until just combined. Transfer batter to prepared dish.
- Sprinkle toffee topping evenly over batter. Bake until topping is golden brown and toothpick inserted into center of cake comes out clean, about 35 minutes. Cool completely in baking dish. Cut into 16 squares. (Can be made 1 day ahead. Store in airtight container at room temperature.)
HEATH BAR TOFFEE COFFEE CAKE
This is a dangerous cake to have around, it's *so* delicious! for the members that live in Canada and cannot get heath bars use Hershey's Skor toffee pieces, sold in a 200 gram package. This cake has a sweet crunchy topping and is really easy to make. This cake is like no other, just make it and see! This cake can also be made in an 11 x 7-inch baking pan or a springform pan also.
Provided by Kittencalrecipezazz
Categories Breads
Time 50m
Yield 16 squares
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- Butter a 13 x 9-inch baking pan.
- In a medium bowl using an electric mixer on low speed, beat together flour, brown sugar, white sugar, butter and salt until the mixture resembles coarse meal.
- Transfer 1/2 cup butter mixture to a bowl and mix in chopped Heath bars (or toffee bits (if using) mini chocolate chips and pecans; set aside.
- Stir in the baking soda into the remaining butter/sugar mixture (not the one that you set aside).
- Add in buttermilk, egg and vanilla; beat until JUST combined.
- Transfer to prepared baking dish.
- Sprinkle with reserved toffee topping evenly over batter.
- Bake for about 35 minutes, or until golden brown and the cake tests done.
- Cool completely in baking dish and cut into squares.
HEATH BAR CAKE
Make and share this Heath Bar Cake recipe from Food.com.
Provided by JeriBinNC
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Bake cake mix according to package directions, using a 9 x 13 x 2-inch pan.
- While still hot, punch holes in top of cake with a skewer or large fork.
- Pour sweetened condensed milk and caramel topping over hot cake.
- Let cake cool.
- Spread with whipped topping and sprinkle chopped Heath bars over all.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 546.5, Fat 24, SaturatedFat 10.4, Cholesterol 86, Sodium 572.2, Carbohydrate 80, Fiber 1.9, Sugar 47.4, Protein 7.6
CANDY BAR COFFEE CAKE
A sweet, nutty topping is the crowning touch to this dessert-like coffee cake from Mrs. Eugene Plager of Grundy Center, Iowa. "It tastes especially good when warm," she adds.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour and sugars; cut in butter until mixture resembles coarse crumbs. Set aside 1/2 cup for topping. To the remaining crumb mixture, add baking soda and salt. Beat egg, buttermilk and vanilla; add to the crumb mixture and mix well. Pour into a greased 11x7-in. baking pan. Combine candy bars, pecans and reserved crumb mixture; sprinkle over the top. Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 414 calories, Fat 20g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 505mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
TOFFEE BAR CAKE
A quick crumb cake with toffee bits, chopped nuts and streusel topping...enjoy!
Provided by Scarlett
Categories Desserts Cakes Sheet Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, combine brown sugar, flour and butter; mix on low speed with an electric mixer until crumbly. Remove 1 cup of crumb mixture and set aside to be used for topping. To the remainder, add egg, baking soda, milk, vanilla and salt. Batter will be thin; pour into prepared pan. Sprinkle top with chopped walnuts, toffee bits and reserved crumb mixture.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 389 calories, Carbohydrate 56.7 g, Cholesterol 41.1 mg, Fat 16.7 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 6.8 g, Sodium 399.8 mg, Sugar 36.9 g
HEATH BAR COFFEE CAKE
I take this to our Sunday school class occasionally and everyone loves it! I fix this for Christmas breakfast and it doesn't last long!! Servings approximate. As the reviewer pointed out,(thanks!!)there WAS a typo when I originally posted this recipe. I have corrected the mistake and hope you will give it a try; you won't be sorry!!!
Provided by Doglover61aka Earnh
Categories Breads
Time 50m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Mix together sugars, butter,salt, flour& vanilla.
- Mix 3/4 cup of the mixture with crushed Heath bars& nuts.
- Set aside.
- To rest of sugar mixture, add buttermilk& soda.
- Beat until smooth.
- Pour batter into greased 13x9" pan.
- Top with reserved mixture.
- Bake for 30 minutes at 350.
Nutrition Facts : Calories 298, Fat 13.2, SaturatedFat 6.7, Cholesterol 23.8, Sodium 230.7, Carbohydrate 43, Fiber 1, Sugar 29.6, Protein 3.1
HEATH BAR COFFEE CAKE
So good I usually reserve for brunches and Christmas.
Provided by Kathy Carlson
Categories Other Breakfast
Time 55m
Number Of Ingredients 11
Steps:
- 1. In large mixing bowl, mix first 5 ingredients on low until resembles coarse meal. RESERVE one cup for topping.
- 2. To remaining ingredients, add buttermilk,soda,egg,& vanilla. Mix just until combined.Pour into buttered 9 x 13 pan In small bowl, mix pecans & heath bar. Pour wet into dry reserving Toffee mixture. Mix leftover 1/2 cup dry mix with toffee /nut mixture.
- 3. Sprinkle over batter in pan. Bake at 350 for 30-35 minutes. Tooth pick test. Cool completely because if you cut too soon it will be mushy!
TOFFEE BAR COFFEE CAKE
Make and share this Toffee Bar Coffee Cake recipe from Food.com.
Provided by Bev I Am
Categories Breads
Time 50m
Yield 16 squares, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Butter 13x9x2-inch glass baking dish and set aside.
- Beat first 5 ingredients in large bowl on low speed using electric mixer until mixture resembles coarse meal.
- Transfer 1/2 cup butter-sugar mixture to medium bowl; mix in toffee and pecans.
- Set aside.
- Stir baking soda into remaining butter-sugar mixture in large bowl.
- Add buttermilk, egg and vanilla, beating until just combined.
- Transfer batter to prepared dish.
- Sprinkle toffee topping evenly over batter.
- Bake until topping is golden brown and toothpick inserted into center of cake comes out clean, about 35 minutes.
- Cool completely in baking dish.
- Cut into 16 squares.
- (Can be made 1 day ahead. Store in airtight container at room temperature.) Makes 16 squares.
Nutrition Facts : Calories 298.2, Fat 14.6, SaturatedFat 6.2, Cholesterol 34.6, Sodium 211.4, Carbohydrate 39.7, Fiber 1.2, Sugar 26.8, Protein 3.5
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