Zutaten für Heath Bar Toffee Coffee Cake
- 2 ½ cups all-purpose flour
- Dark Brown Sugar
- ¾ cup granulated sugar
- 1 cup (2 sticks) unsalted butter
- ½ teaspoon salt
- Heath Candy Bars
- Mini Chocolate Chip
- Pecans
- 1 teaspoon baking soda
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
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Zubereitung von Heath Bar Toffee Coffee Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 13x9 inch baking pan.
- In a medium bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup packed light brown sugar, and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, combine ½ cup of the batter with ½ cup chopped Heath bars (or Skor toffee pieces) and ½ cup chopped pecans.
- Pour the remaining batter into the prepared pan and spread evenly.
- Sprinkle the Heath bar/toffee mixture evenly over the batter.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely in the pan before cutting into squares.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
131g
Fat
41g
Carbs
15g
