Toffee Coffee Cake

By Reader's Digest Editors   

Candy bar fan Edie DeSpain of Logan, Utah, suggests topping this delightfully moist snack with a dollop of your favorite ice cream.
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Quick look

prep 15 min   
cook 30 min
serves 12

Ingredients

1/2 cup butter or margarine, softened
1 cup packed brown sugar
1/2 cup sugar
2 cups all-purpose flour
1 cup buttermilk
1 egg
1 teaspoon baking soda
1 teaspoon vanilla extract
3 chocolate English toffee candy bars (1.4 ounces each), chopped
1/4 cup chopped pecans
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How to make it  45 minutes

1 In a mixing bowl, blend butter, sugars and flour; set aside 1/2 cup. To the remaining butter mixture, add buttermilk, egg, baking soda and vanilla; mix well. Pour into a greased and floured 13 x 9 x 2-inch baking pan.

2 Combine chopped candy and pecans with the reserved butter mixture; sprinkle over coffee cake. Bake at 350°F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

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