Toffee Coffee Cake



12 to 16 servings



1/2 cup butter or
margarine, softened
1 cup packed brown sugar
1/2 cup sugar
2 cups all-purpose flour
1 cup buttermilk
1 egg
1 tsp. baking soda
1 tsp. vanilla extract
3 chocolate English toffee candy bars (1.4 oz. each), chopped
1/4 cup pecans, chopped


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 13x9x2-inch baking pan. Combine chopped candy and pecans with the reserved butter mixture; sprinkle over coffee cake. Bake at 350°F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

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