Toffee Crunch Coffee Cake

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Servings: 12 Difficulty: Intermediate
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A decadent Bundt cake swirled with crunchy toffee bits and pecans
Toffee Crunch Coffee Cake recipe image

This Toffee Crunch Coffee Cake is a rich, indulgent treat that combines the warmth of freshly baked cake with the addictive snap of crushed toffee candy. The tender crumb is studded with pecans and layers of sweet, buttery toffee bits, creating a delightful contrast in texture with every bite. Perfect for weekend brunches, holiday gatherings, or as a special afternoon dessert with a cup of coffee, this cake brings homemade comfort to your table. The use of buttermilk ensures a moist interior, while the crumbly streusel-like topping adds a rustic, homemade feel. It’s a show-stopping dessert that feels luxurious yet relies on simple pantry staples, making it a favorite for both bakers and guests alike.

Toffee Crunch Coffee Cake recipe image
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Toffee Crunch Coffee Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 Calories: 1252.9

Description

This Toffee Crunch Coffee Cake is a rich, indulgent treat that combines the warmth of freshly baked cake with the addictive snap of crushed toffee candy. The tender crumb is studded with pecans and layers of sweet, buttery toffee bits, creating a delightful contrast in texture with every bite. Perfect for weekend brunches, holiday gatherings, or as a special afternoon dessert with a cup of coffee, this cake brings homemade comfort to your table. The use of buttermilk ensures a moist interior, while the crumbly streusel-like topping adds a rustic, homemade feel. It&# 226;ÂÂs a show-stopping dessert that feels luxurious yet relies on simple pantry staples, making it a favorite for both bakers and guests alike.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC). Grease and flour a 9-cup Bundt pan.
  2. In a large bowl, cut the butter into the flour and brown sugar until the mixture resembles coarse crumbs.
  3. Remove 1/2 cup of the crumbly mixture and set it aside in a small bowl.
  4. To the remaining flour mixture, add the buttermilk, baking soda, egg, and vanilla. Beat well until smooth.
  5. Pour one-third of the batter into the prepared Bundt pan.
  6. In the small bowl with the reserved crumb mixture, combine the crushed toffee candy and chopped pecans.
  7. Sprinkle half of the toffee-pecan mixture over the batter in the pan.
  8. Add half of the remaining batter on top, then sprinkle with the rest of the toffee-pecan mixture.
  9. Top with the remaining batter.
  10. Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1252.9kcal
% Daily Value *
Total Fat 31.9g50%
Saturated Fat 18.0g90%
Cholesterol 111.1mg38%
Sodium 265.5mg12%
Total Carbohydrate 231.0g77%
Dietary Fiber 3.7g15%
Sugars 139.5g
Protein 14.0g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To crush the toffee bars: Place them in the freezer for 15-20 minutes until thoroughly chilled. Place between two sheets of foil and roll with a rolling pin until finely crushed.

If you do not have buttermilk, you can substitute with sour milk or 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

Store leftovers in an airtight container at room temperature for up to 3 days.

Keywords: toffee, coffee cake, bundt, pecans, dessert, baking, buttermilk, candy, crunchy, brunch, holiday, sweet, indulgent, homemade, comfort food, vanilla, butter, flour, sugar, egg
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