Toffee Coffee Cake
Toffee Coffee Cake is a delightful blend of sweet brown sugar and rich butter, topped with crunchy nuts and Heath bars for an extra layer of indulgence. Perfect for coffee lovers and dessert enthusiasts alike, this cake is sure to impress at brunch or as an afternoon treat.
Ingredients
Instructions
- Mix brown sugar, sugar, oleo or butter, flour, and vanilla to form crumbs.
- Put aside 1/2 cup of these crumbs.
- Add baking soda dissolved in buttermilk and the egg to the mixture.
- Beat well and pour into a 9 x 13-inch pan.
- Sprinkle the reserved 1/2 cup of crumbs, nuts, and chopped Heath bars on top.
- Bake at 350° for 30 minutes.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light brown sugar. If you don't have buttermilk, you can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for a few minutes. Ensure your butter is softened for easier mixing. If desired, add a sprinkle of cinnamon to the crumb mixture for an extra layer of flavor.
Serving Suggestions
This toffee coffee cake is perfect for brunch and pairs beautifully with a cup of coffee or tea. You can serve it alongside fresh fruit or a light salad, such as Orange Salad, to balance the sweetness. For a decadent touch, try drizzling a little Cream Cheese Frosting on top or serving it with a scoop of vanilla ice cream for dessert.
Storage & Reheating
To store leftovers, allow the toffee coffee cake to cool completely, then cover it with plastic wrap or transfer it to an airtight container. It can be kept at room temperature for up to 2 days or refrigerated for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or warm in the oven at 350°F for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Toffee Coffee Cake contains roughly 159 calories, with 3g protein, 28g carbohydrates, and 4g fat. It is a good source of vitamin C (16% of the Daily Value). Note that it is relatively high in sodium, at 463mg per serving (20% 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 make this recipe ahead of time?
Yes, you can prepare the cake batter the night before and store it in the refrigerator. Simply mix the crumbs and bake the cake the next day. This allows the flavors to meld beautifully, and it's a great time-saver for busy mornings.
What can I use instead of nuts?
If you want to make this cake nut-free, you can simply omit the chopped nuts or replace them with chocolate chips or dried fruit for added texture and sweetness. This keeps the recipe adaptable for different dietary needs.
What kind of nuts work best in this recipe?
Chopped pecans or walnuts are excellent choices for this toffee coffee cake, as they complement the sweetness without overpowering it. If you prefer a different flavor, try using sliced almonds for a lighter crunch.
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).