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Toffee Crunch Coffee Cake

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Submitted by 3118

YIELD

1 cake

PREP

25 min

COOK

45 min

READY

80 min

Ingredients

½ 118
CUP ML BUTTER
1 5
TEASPOON ML BAKING SODA
2 473
1 1
EACH EACH EGGS
1 237
CUP ML BROWN SUGAR
packed *
1 5
TEASPOON ML VANILLA EXTRACT
4 4
EACH EACH CANDY BARS
toffee, 3/4 ounces each, crushed fine *
½ 118
CUP ML SUGAR
1 237
CUP ML BUTTERMILK
¼ 59
CUP ML PECANS
chopped

Directions

Cut butter into flour and sugars until crumbly.

Set aside ½ cup.

To remainder, add buttermilk, soda, egg and vanilla; beat well.

Pour ⅓ batter into well greased and floured 9-cup Mini-Bundt pan.

Combine reserved mixture, candy and nuts.

Sprinkle over batter.

Alternate remaining batter and candy nut mixture.

Bake at 350℉ (180℃) F for 35 to 45 minutes.

To crush candy bars: place in freezer.

When thoroughly chilled, place between 2 sheets of foil and roll with rolling pin.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 197g (6.9 oz)
Amount per Serving
Calories 617 44% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 16g 79%
Trans Fat 0g
Cholesterol 110mg 37%
Sodium 381mg 16%
Total Carbohydrate 26g 26%
Dietary Fiber 2g 9%
Sugars g
Protein 21g
Vitamin A 16% Vitamin C 1%
Calcium 10% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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