Toffee Bar Coffee Cake

Toffee Bar Coffee Cake
Toffee Bar Coffee Cake
"The Harmony House Inn in New Bern, North Carolina, is a beautiful old place with a comfortable, homey atmosphere," says Mary Ann Callahan, Binghamton, NY. "The Kirkpatricks, who run the inn, serve consistently delicious breakfasts. I've tried several of the breads and rolls, and they're all great. But the best thing going is the Heath Bar coffee cake." This cake has a sweet, crunchy topping, and it's easy to prepare. Serve as a breakfast treat or snack.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 16 squares
American Cake Egg Breakfast Dessert Bake Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup buttermilk
  • 1/2 cup sugar
  • 2 cups all purpose flour
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • Carbohydrate 40 g(13%)
  • Cholesterol 33 mg(11%)
  • Fat 15 g(23%)
  • Fiber 1 g(5%)
  • Protein 4 g(7%)
  • Saturated Fat 6 g(32%)
  • Sodium 186 mg(8%)
  • Calories 303

Preparation 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.)

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