Butter Brickle Coffee Cake

Cathy Smith

By
@GrannyGrumpsTable

This coffee cake to die for. I always forget to get a picture cause we are always in a hurry to get to it. Then we are like a pack of wild wolves on one little pound of meat. But in the words of a 5th grader, I double dog dare ya to make this.


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Rating:

Comments:

Serves:

12 regular people or 6 of my family

Prep:

20 Min

Cook:

35 Min

Method:

Bake

Ingredients

1 c
brown sugar, firmly packed
1 c
sugar
2 c
all purpose flour
1 tsp
baking soda
1/2 tsp
salt
1 stick
butter, sodtened
1-1 1/2 c
buttermilk
1 large
beaten egg
1/2 tsp
vanilla
1 pkg
heath toffee bits
1/2 c
pecans (optional)

Directions Step-By-Step

1
Preheat Oven to 350 degrees. Oil a 9x13 inch baking pan.
2
Mix sugars together and set aside. Sift dry ingredients together then stir into the sugar.
3
Cut butter into sugar/flour mixture then remove 1/2 cup of this mix and set it aside.
4
Add buttermilk to larger mixture. Be sure and do not use low fat butter milk, use full fat. It DOES make a difference in taste. *see note* Then add vanilla and beat with a mixer until well mixed. Start with just the 1 cup of buttermilk and that is usually enough but can add a bit more so it mixes well.
5
Pour this into the prepared pan.
6
Add pecans and toffee bits to the reserved sugar flour and sprinkled this evenly over the cake.
7
Bake at 350 degrees for 30-35 minutes.
8
Note: You can add candies such M&Ms if desired. If you cannot find full fat buttermilk then make your own by adding 2 tablespoons lemon juice or vinegar to a 1 cup measure then adding milk up to the 1 cup mark. Stir this and then let it sit about 15 minutes before using.

About this Recipe

Course/Dish: Other Breakfast, Cakes
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids