Zutaten für Toffee Coffee Cake
- 1 cup (2 sticks) unsalted butter
- ¾ cup packed brown sugar
- 1 ½ cups granulated sugar
- 2 ½ cups all-purpose flour
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup chopped toffee bars
- ½ cup chopped pecans
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Zubereitung von Toffee Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter, 1 ½ cups granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
- Gradually add 2 ½ cups all-purpose flour, mixing until just combined.
- Set aside ½ cup of the butter-flour mixture.
- In a separate bowl, whisk together 1 cup buttermilk, 2 large eggs, 1 teaspoon baking soda, and 1 teaspoon vanilla extract.
- Add the wet ingredients to the remaining butter-flour mixture and mix until just combined. Do not overmix.
- Pour batter into the prepared pan.
- In a small bowl, combine the reserved ½ cup butter-flour mixture with 1 cup chopped toffee bars (like Heath or Skor) and ½ cup chopped pecans.
- Sprinkle the toffee-pecan mixture evenly over the batter.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
108g
Fat
26g
Carbs
14g
