Real Recipes From Real Home Cooks ®

butter brickle coffee cake

Recipe by
Cathy Smith
Cooper now in Columbus Ga., TX

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.

yield 12 regular people or 6 of my family
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For butter brickle coffee cake

  • 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 lg
    beaten egg
  • 1/2 tsp
  • 1 pkg
    heath toffee bits
  • 1/2 c
    pecans (optional)

How To Make butter brickle coffee cake

  • 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.