Heath Bar Brunch Cake
Yield
12 servingsPrep
30 minCook
40 minReady
120 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 1 ½ | cups |
brown sugar
light, packed |
*
|
| ½ | cup |
sugar
|
|
| 2 | cups |
all-purpose flour
sifted |
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
buttermilk
|
|
| 1 | teaspoon |
baking soda
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | each |
eggs
slightly beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| 8 | each |
health bars
(1-1/8 ounce each) finely crushed and chilled |
* |
| ¾ | cup |
pecans
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 355 | ml |
brown sugar
light, packed |
*
|
| 118 | ml |
sugar
|
|
| 473 | ml |
all-purpose flour
sifted |
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
buttermilk
|
|
| 5 | ml |
baking soda
|
|
| 0.6 | ml |
salt
|
|
| 1 | each |
eggs
slightly beaten |
|
| 5 | ml |
vanilla extract
|
|
| 8 | each |
health bars
(1-1/8 ounce each) finely crushed and chilled |
* |
| 177 | ml |
pecans
finely chopped |
|
Directions
Preheat oven to 350℉ (180℃).
Cream butter and gradually add the light brown sugar and sugar.
Blend in flour and ¼ teaspoons salt; mix well.
Reserve 1 cup of this mixture for topping.
Combine buttermilk, baking soda, ⅛ teaspoons salt, egg and vanilla.
Stir into remaining butter-sugar mix.
Fold in 2 finely chopped Heath bars.
Turn into a buttered 13 x 9 pan and sprinkle with the 1 cup reserved topping, then with the pecans.
Top with additional 6 crushed Heath bars.
Bake for 35 to 40 minutes.
Serve with cocoa-flavored whipped cream or with coffee ice cream.
