Reviewed: Jul. 10, 2011

I tried this for a breakfast pitch-in and now it gets requested and I'm not allowed to bring anything else. I find anything made with buttermilk is divine so I use it whenever I can. I followed the advise and baked it in a 9x9 pan. You need to try this recipe !! You'll get a following!!

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Reviewer:

HB2

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

Reviewed: Apr. 17, 2011

Made a few modifications, but we thought it was terrific and it couldn't have been easier. It's super-moist and, despite my ommission, was still delicious. I opted to leave out the candy bars in the topping as I was going for a more traditional coffee cake, and my family still loved it. Thanks to previous reviewers, I baked it in a light metal 9x9 pan (perfect) and added a few dashes (maybe 1/2 tsp) of cinnamon to the batter as well as to the streusel topping. Next time I'll make a bit more streusel for the top if I'm going to skip the toffee bars, but even as is it's great. What a great way to use up leftover buttermilk!

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Reviewer:

Carissa S

Cooking Level: Professional

Home Town: Manhattan Beach, California, USA

Reviewed: Apr. 8, 2011

I made this for my husband to take to work, so I actually didn't get to try it; however he said it was amazing and everyone loved it. I used an 8x8 pan and cooked it for about 40-45 mins. I will make this again and again!

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Reviewer:

Klootzie

Cooking Level: Expert

Home Town: Leonardtown, Maryland, USA

Living In: Leesburg, Virginia, USA

Reviewed: Jul. 7, 2010

This is pretty decadent for a coffee cake, but I'm not going to complain! Decadent is a GOOD thing! There were so many tip-offs that this would be a good cake - butter for taste and richness, buttermilk to ensure a moist cake, and the perfect pairing of a little brown sugar in the batter with the pecans and toffee bars in the topping. And just looking at it tells you it's going to be good too. It is a pretty and inviting cake, fluffy, caramel colored, with a crumbly, chocolatey, crunchy, nutty topping. I toyed with this just a little, adding a half teaspoon of salt to make the flavors come alive, and using a 9x9" square pan, which fit perfectly. I'm thinking you'd end up with a pretty shallow cake with not much topping if you used the 9x13" pan called for. My 9x9" cake baked in 32-35 minutes.

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Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Dec. 15, 2008

You can use any candy bar you like. Watch it carefully as it dries out quickly.

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Reviewer:

readernut

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Hermann, Missouri, USA

Reviewed: Jun. 3, 2007

Hi! I like. :) I like it better with 1 tsp of cinnamon and 1/2 tsp of ginger. (I think it was a tsp, a tablespoon seems much). But honestly, I tasted the cinnamon and not the ginger. I do best discerning by doing comparisons. But the original recipe was great in moisture and texture. Just needed a little something more. Oh, I had forgotten, I only used brown sugar.

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