Toffee Bar Coffee Cake Recipe - Allrecipes.com
Toffee Bar Coffee Cake Recipe
  • READY IN ABOUT hrs

Toffee Bar Coffee Cake

Recipe by  

"This is a tasty crumb cake recipe I got from my sister. The toffee candy really makes it special."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch cake Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Crush toffee bars into small bits and set aside.
  2. In a large bowl, combine flour, sugar, brown sugar and butter; mix on low speed with an electric mixer until crumbly. Remove 1/2 cup of crumb mixture and set aside to be used for topping. Add milk, baking powder, vanilla, egg, and 1/2 cup of the crushed toffee bars; beat at low speed until well-mixed. Increase speed to medium, and beat for 1 minute. Spread batter evenly in 9x13 inch pan.
  3. To make the topping: In a small bowl, mix nuts, remaining chopped toffee bars, and reserved 1/2 cup crumb mixture. Sprinkle mixture evenly over batter in pan.
  4. Bake for 30 minutes, or until it tests done. Cool cake completely in pan on rack. Make about 2 1/2 hours before serving, or early the in day.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 40 mins
  • READY IN 1 hr 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 31, 2009

This is quite possibly my favorite recipe I've ever found on this site! The only alterations I made, is I use the bag of already chopped toffee chips and some chocolate chips!

 
Most Helpful Critical Review
Feb 19, 2006

I expected to LOVE this cake...and was underwhelmed. The flavor was okay, but something about using peanuts kind of ruined it for me. There are so many great coffee cakes out there. This isn't one of them!

 

33 Ratings

Jul 16, 2003

This is one of the best coffee cakes that I have baked. I have made the recipe 3 times in the past week. Once for my husband and myself, and twice to take to an outing of women golfers. Everyone loved it. Very easy, except for "smashing" the toffee bars...that required a little more effort.

 
Nov 28, 2007

I made this for my husband to take to work for a going away function and it was a huge hit. Very easy to make, tastes very yummy too!!! :)

 
Aug 14, 2007

I made this for my boyfriend who loves coffee cake, i did increase the flour and decrease the milk each by only about 1/4 cup, this cake was delicious and stayed moist and fresh for several days!! I will make this again!

 
Jan 23, 2006

Very good. I made it the day prior, based on other reviewers stating that it was very moist even a day or two after prep. So moist, that it did crumble a bit when handled (oven temp/ingredients/baking time were right on). I may increase the flour / decrease the milk a little next time to firm it up just a bit more. I also substituted pre-crushed toffee bits (usually in the baking aisle by the chocolate chips) instead of crushing the bars, and substituted chopped pecans for the peanuts. Personal preference. Pecans just seem to have a sweeter flavor to them, and I think lend themselves well to a baked dessert recipe. I can't imagine this being bad with any kind of nut, however. Except pine nuts ;-). Mmmmm.......mmmmmmmm........toffee.

 
May 04, 2010

I made this coffee cake this past weekend. I wasn't overwhelmed with the taste and felt that it was lacking something. I think if I was ever to make it again, I would be sure to serve it alongside some caramel sauce to give it some extra flavour.

 
Nov 28, 2005

Excellent recipe! This is so good the first day, but is sooooo much better the next day and stays moist for several days. I used packaged toffee bits to avoid breaking up the candy bars. We prefer the bits w/o chocolate for this recipe. We love this recipe and people with whom we've shared the cake beg us to make it again and again.

 

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Nutrition

  • Calories
  • 176 kcal
  • 9%
  • Carbohydrates
  • 24.9 g
  • 8%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 85 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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