Butter Brickle Coffee Cake

Cathy Smith


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.

☆☆☆☆☆ 0 votes
12 regular people or 6 of my family
20 Min
35 Min


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


1Preheat Oven to 350 degrees. Oil a 9x13 inch baking pan.
2Mix sugars together and set aside. Sift dry ingredients together then stir into the sugar.
3Cut butter into sugar/flour mixture then remove 1/2 cup of this mix and set it aside.
4Add 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.
5Pour this into the prepared pan.
6Add pecans and toffee bits to the reserved sugar flour and sprinkled this evenly over the cake.
7Bake at 350 degrees for 30-35 minutes.
8Note: 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