Heath Bar Coffee Cake
Heath Bar Coffee Cake offers a moist, buttery crumb with sweet brown sugar, vanilla, and crunchy Heath Bar bits, perfect for breakfast, brunch, or an indulgent snack.
Ingredients
Instructions
- Mix together flour, brown sugar, and white sugar.
- Cut in butter until the mixture resembles coarse meal.
- Take out 1/2 cup of the mixture to use as topping.
- Add buttermilk, baking soda, egg, and vanilla to the remaining mixture and blend well.
- Grease a 9 x 12-inch cake pan.
- Add half of the batter into the pan, then top with half of the reserved topping.
- Cover with the remaining batter and the remaining topping.
- Bake at 350°F for 30-40 minutes, until a toothpick inserted in the middle comes out dry.
Tips & Substitutions
For a richer flavor, consider using salted butter instead of unsalted. If you don't have buttermilk, you can substitute with regular milk mixed with a teaspoon of vinegar or lemon juice. Adding chopped nuts or chocolate chips can enhance the texture. Ensure that the butter is softened for easier blending, and be careful not to overmix the batter to keep the cake light and fluffy.
Serving Suggestions
This Heath Bar Coffee Cake pairs beautifully with a cup of coffee or tea for a delightful breakfast or afternoon snack. Consider serving it with whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It also makes a wonderful addition to brunch spreads alongside dishes like Onion-Corn Bread Casserole or Waldorf Red Velvet Cake.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake, where it can last up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds or warm in a preheated oven at 350°F for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Heath Bar Coffee Cake contains roughly 287 calories, with 3g protein, 50g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 537mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of sugar in this recipe?
Yes, you can experiment with different types of sugar. Coconut sugar or cane sugar can be used as substitutes for brown or white sugar. Keep in mind that this may slightly alter the flavor and color of the cake, but it can still yield delicious results.
What can I add to make the cake more chocolatey?
To enhance the chocolate flavor, you can incorporate cocoa powder into the batter. Start with about 1/4 cup and adjust according to your taste. You might also consider adding mini chocolate chips or chunks for an extra chocolatey bite throughout the cake.
Is it possible to make this recipe gluten-free?
Absolutely! To make a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the blend contains xanthan gum for proper texture. Additionally, check that all other ingredients, particularly baking soda, are certified gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).