I’m a cake girl. Donuts, candy, cookies… I could take or leave. But, cake?? I’m all over it. Banana Cake, Strawberry Cake, Chocolate Cake and Toffee Coffee Cake, baby. This is a simple cake, that’s great served warm with ice cream, or room temp, with a dollop of whipped cream. Have you ever looked up the definition for ‘dollop’? Get this: “a shapeless mass or blob of something.” That kinda sound gross. Definitely does not do justice for the heaven that is whipped cream.
So, this Toffee Coffee Cake recipe comes from Hershey’s. I knew I needed it in my life, the minute I saw it was filled with pieces of Heath Bar, which is basically the best candy bar, ever. Oh, and then there’s the fact that it’s cake.
Let’s get to it… Oh, this is best eaten the day you make it, as are most things, but for real.
Toffee Coffee Cake
Toffee Coffee Cake
- 1 1/2 cups Heath Bits O Brickle Toffee Bits divided
- 1/3 cup plus 3/4 cup brown sugar divided
- 2 1/4 cup flour divided
- 9 TBS butter softened and divided
- 3/4 cup sugar
- 2 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1 1/4 cup milk
- 1 egg
- 1 tsp. vanilla
- 3/4 cup chopped nuts
Heat oven to 350 degrees.
Spray a 9x13 pan with cooking spray
Stir together 1/2 cup toffee bits, 1/3 cup brown sugar, 1/4 cup flour, and 3 TBS butter, until crumbly. Set aside.
In another bowl, combine remaining 2 cups flour, sugar, remaining 3/4 cup brown sugar, remaining 6 TBS butter, baking powder, cinnamon, and salt. Mix well.
Gradually add milk, egg, and vanilla to that bowl and beat until blended.
Stir in remaining toffee bits and nuts.
Spread in prepared pan.
Sprinkle reserved crumb topping over batter.
Bake 30 minutes or until a fork or toothpick inserted in center comes out clean.
Serve warm or cool with whipped cream or ice cream!
Recipes, please!! (& great family ideas too.)
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