Chocolate Toffee Coffee Cake

Pat Duran


This recipe was in an article in my local "for the love of food" magazine. This is a great recipe to try for your next breakfast- this batter can be made into muffins too;and they freeze very well.

★★★★★ 2 votes
makes about 18 muffins or one 9x13-inch coffee cake.
20 Min
35 Min


2 c
all purpose flour
1 c
dark brown sugar, packed
1/2 c
granulated sugar
1/2 c
butter, room temperature
1/2 tsp
1 c
heath toffee chips or crushed heath candy bars
1/2 c
mini chocolate chips
1 c
chopped pecans
2 tsp
baking soda
1 c
dairy buttermilk
1 large
2 tsp
vanilla extract
vanilla sauce for drizzle, optional


3 oz
pkg. french vanilla instant pudding
2 tsp
vanilla extract
2 1/2 c
whisk together ingredients until all are blended well. add more milk if needed to make of drizzle consistency. any leftovers store in sealed jar,in refrigerator until needed.


1Preheat oven to 350^. Butter a 13x9-inch baking dish, or muffin pans. Set aside.
2Combine flour, both sugars, butter and salt on low speed until mixture resembles coarse meal.
Transfer 1/2 cup of this mixture to a medium bowl; min in toffee, chocolate chips and pecans. Set aside.
3Stir baking soda into remaining butter-sugar mixture in the large bowl. Add buttermilk, egg and vanilla, beating until just combined. Do not over beat.
4Spread batter into prepared pan. Sprinkle with toffee topping.
Bake until tipping is golden brown and toothpick inserted into center comes out clean, about 35 minutes.
Cool completely and cut into squares.
For muffins- bake 15-20 minutes. Test with toothpick.

About this Recipe

Course/Dish: Cakes, Puddings, Chocolate
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy