659 coffee cake recipes

Heath bar poke cake: chocolate cake soaked with sweetened condensed milk and caramel, topped with whipped cream and crushed toffee. The crowd-pleasing potluck dessert with chocolate-toffee crunch on every bite.

This recipe comes from Italy by way of Argentina. Maxwell Mowry of Charleston got this recipe when he lived in Buenos Aires in the early l970s. Since there are more people of Italian ancestry in Argentina than of Spanish ancestry, it is not surprising to find panettone there, where it is called in Spanish pan dulce, meaning 'sweet bread.' At Christmas in Argentina, pan dulce is eaten accompanied by sparkling apple cider. Houseware shops in Argentina sell special tall cylindrical springform pans to bake the pan dulce, but an empty, greased 1-pound coffee can may be used.

Sad cake, a chewy, gooey Bisquick cake of brown sugar, pecans and coconut that rises tall then sinks in the middle, exactly as it should. Dense and toffee-rich, it is irresistible warm with ice cream.

The famous Tom Cruise Cake: a German chocolate poke cake soaked in condensed milk and butterscotch, piled with whipped cream and crushed Heath bars. Outrageously rich, dead simple, and worth every sticky, toffee-laced bite.

Three fluffy vanilla layers meet brown-sugar caramel frosting that's silky, not fussy: simple counting-cake proportions topped with butter-toffee sweetness that'll make you swoon.

Heath bar poke cake made with chocolate cake mix soaked in sweetened condensed milk and caramel, topped with whipped cream and crushed toffee. A make-ahead crowd pleaser.

Jellyroll layer cake with spiced sponge strips rolled into a spiral and frosted with English toffee icing. Looks like a regular cake but slices reveal vertical swirl layers.

Chocolate Heath poke cake soaked in sweetened condensed milk, topped with whipped topping and crushed Heath Bar toffee. Four ingredients and zero baking skills required.

Robert Redford poke cake: chocolate cake soaked with sweetened condensed milk and butterscotch, topped with whipped cream and crushed toffee bars. Classic make-ahead potluck dessert.

Flourless chocolate cake built on melted chocolate, whipped butter, egg whites, dark rum, and walnuts. Frosted with fluffy ganache and crushed English toffee for a dense, decadent fudgy bite.

Silky chocolate mocha cream pie topped with golden meringue. A from-scratch custard filling with real chocolate and coffee, baked in a flaky crust.

Raisin-studded sweet bread baked in coffee cans pairs with rich farmer cheese spread studded with cherries and nuts for a stunning Eastern European Easter centerpiece tradition.

Steamed brown bread with whole wheat flour, cornmeal, buttermilk, molasses, and raisins. A classic New England bread steamed in a coffee can, made to pair with baked beans.

Steamed Boston brown bread made with cornmeal, rye flour, whole wheat flour, molasses, and buttermilk. Cooked in coffee cans for three hours for a dense, moist, no-oven loaf.

Boston brown bread steamed in coffee cans with cornmeal, rye flour, whole wheat, buttermilk, molasses, and raisins. Dense, moist, and slightly sweet with no oven required.

Jamaican-inspired lamb chops pan-seared and simmered in a reduced fruit syrup with instant coffee, canned peaches, and fresh parsley. Sweet, savory, and boldly aromatic.