Toffee Crunch Coffee Cake Recipe

Name: Toffee Crunch Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter; 1 teaspoon baking soda; 2 cups flour, all-purpose; 1 each eggs; 1 cup brown sugar packed; 1 teaspoon vanilla extract; 4 each candy bars toffee, 3/4 ounces each, crushed fine; 1/2 cup sugar; 1 cup buttermilk; 1/4 cup pecans chopped

Servings: persons

1/2 cup butter
1 teaspoon baking soda
2 cups flour, all-purpose
1 each eggs
1 cup brown sugar packed
1 teaspoon vanilla extract
4 each candy bars toffee, 3/4 ounces each, crushed fine
1/2 cup sugar
1 cup buttermilk
1/4 cup pecans chopped

1
Cut butter into flour and sugars until crumbly.
2
Set aside 1/2 cup.
3
To remainder, add buttermilk, soda, egg and vanilla; beat well.
4
Pour 13 batter into well greased and floured 9-cup Mini-Bundt pan.
5
Combine reserved mixture, candy and nuts.
6
Sprinkle over batter.
7
Alternate remaining batter and candy nut mixture.
8
Bake at 350F (180C) F for 35 to 45 minutes.
9
To crush candy bars: place in freezer.
10
When thoroughly chilled, place between 2 sheets of foil and roll with rolling pin.

1221

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup butter, 1 teaspoon baking soda, 2 cups flour, all-purpose, 1 each eggs, and more.

Yes, Toffee Crunch Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Toffee Crunch Coffee Cake

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