I love coffee. I mean, really, really love coffee. As in, can’t live without it. There have been a few time I have had to stop drinking it and I’m sure I have not been pleasant in the mornings. At night, when I go to bed, I think about what my morning coffee is going to taste like. Is that weird?! I look forward to my morning cup of coffee. Oh! And I like it black. Dark and black. I love my coffee even more when I have something sweet to drink with it. How great is it that you can put “coffee” in front of a food and it makes it ok to eat for breakfast?
This cake is incredible, to say the least. The flavors and textures are unlike anything I have had in a coffee cake before. The cake is light and fluffy while the topping is crisp, crunchy and sweet. The toffee has just a bit of milk chocolate in it to satisfy a chocolate craving. I have made this cake twice in the last week, it is that good!
Toffee Coffee Cake
yields: 9×13 pan
Note: This cake tastes best when it is cooled. So, if you can wait, eat it once it is cool. That is, if you can wait that long. This is a great coffee cake to make the night before!
2 cups flour
1 cup dark brown sugar, packed
1/2 cup sugar
1/2 cup (1 stick) butter, room temperature
1/2 teaspoon salt
1 cup Heath Milk Chocolate Bits (or about 4 Heath Bars chopped)
1 teaspoon baking soda
1 cup buttermilk
1 large egg
1 teaspoon vanilla
Directions:
Preheat oven to 350 degrees F. Grease a 9×13 baking dish and set aside.
In a large bowl, beat the flour, sugars, butter and salt on low speed until the mixture looks like coarse sand.
Scoop out 1/2 cup of the flour and sugar mixture and place in a bowl. Add in the toffee and stir to combine. Set aside.
Add in baking soda, buttermilk, egg and vanilla to the remaining flour and sugar mixture and mix until combined.
Spread batter into the prepared 9×13 dish. Sprinkle the toffee topping evenly over the batter.
Bake for 30-35 minutes, or until a toothpick comes out clean. Cool completely before serving.
Leftover Tip: This cake will last for 3-4 days in an airtight container.
Recipe Source: The Bon Appetit Cookbook
Linked to: Back for Seconds Social, Taste and Tell and Buns in my Oven
I think I love toffee as much as you love coffee. So this looks like a magnificent way to start the day…and it’s a bonus that it’s even better if made the night before! Perfect!
OMG you put toffee in coffee cake. You rock!
Oh yum. PINNED.
Thanks Aimee!
This sounds amazing!!!