So when I first started this blog, two years ago, my goal was to work my way through my family’s cookbook that my mom had been putting together for years. It is full of family favorites. It is also full of several recipes that I had never had, or didn’t remember having.
Some of the recipes have little notes by them saying “Carter kids favorite!” or from so-and-so. Those little notes intrigued me. You mean some of these were my favorite foods long ago?
{You know how sometimes you get in a cooking rut? And then you try and mix things up and eat different foods, and all of a sudden you haven’t made a certain recipe in years? No? It happens to me.}
Anyway, this Heath Brickle Coffee Cake is one of the recipes I found in my mom’s cookbook, that seems to be a forgotten treasure.
It is so moist and soft, but holds it’s shape great. Not crumbling everywhere. (I mean there were a few crumbs, but nothing major) And the toffee bits on top give this cake a little something special.
My 7 year old son could NOT get enough of this cake. He wanted it for breakfast, and as a snack after every other meal.
Ingredients
- 1/2 cup butter (1 cube)
- 2 cups flour
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 cup buttermilk
- 1 tsp baking soda
- 1 egg
- 1 tsp vanilla
- 1 cup Heath Toffee Bits (divided into two 1/2 cup measurements)
- 1/4 cup pecans or almonds -chopped (I bet walnuts would work, too)
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl (or food processor) blend the flour, butter, and both sugars. Butter should be in fine crumbles. Remove 1/2 cup of this mixture and set aside.
- To the remaining flour and butter mixture, in a large mixing bowl, add the buttermilk, baking soda, egg, vanilla, and 1/2 cup of the Heath Toffee Bits. Mix well and pour into a greased 9×13 baking dish. The batter will look small for this size pan, but it will expand when baking.
- For the topping, mix the 1/2 cup remaining Heath Toffee Bits with the chopped nuts, and add the withheld 1/2 cup butter/ flour mixture from the beginning. Stir these three ingredients together and then sprinkle over the batter in the pan.
- Bake at 350 degrees for 30-40 minutes. Check at 30 minutes, the toffee cake is done when a tooth pick inserted near the center of the cake comes out clean.
We ate this for breakfast and it was perfect for that cold, snowy morning. (And as a snack after every other meal… ) It was even just as good the next day.
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thanks!