Butter Brickle Coffee Cake
A fun twist on this classic breakfast or brunch treat!
Yield
12 servingsPrep
10 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | stick |
butter
or margarine |
|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
brown sugar
|
*
|
| ½ | cup |
sugar
|
|
| 1 | cup |
buttermilk
|
|
| ½ | cup |
toffee chips
English toffee bits |
* |
| 1 | teaspoon |
baking soda
|
|
| 1 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| Topping | |||
| ½ | cup |
toffee chips
English toffee bits |
* |
| ¼ | cup |
pecans
or almonds, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113 | g |
butter
or margarine |
|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
brown sugar
|
*
|
| 118 | ml |
sugar
|
|
| 237 | ml |
buttermilk
|
|
| 118 | ml |
toffee chips
English toffee bits |
* |
| 5 | ml |
baking soda
|
|
| 1 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| Topping: | |||
| 118 | ml |
toffee chips
English toffee bits |
* |
| 59 | ml |
pecans
or almonds, chopped |
|
Directions
Preheat oven to 350℉ (180℃).
Grease and flour a 9x13 baking pan.
Blend flour, butter, and sugars.
Reserve ½ cup of flour and sugar mixture and set aside.
To remaining flour and sugar mixture, add buttermilk, soda, vanilla, butter, and toffee bits.
Blend well.
Pour into prepared baking pan.
Prepare topping:
Mix reserved flour and sugar mixture with toffee bits and chopped nuts.
Sprinkle over batter in pan.
Bake for 30 minutes or until lightly golden and baked through when tested with a toothpick.
