Prep 20 mins
Cook 55 mins
From the 2006 Robin Hood Baking Festival booklet. Moist and delicious with chocolate and toffee in every bite!
- 1 (200 g) package toffee pieces
- 1 cup semi-sweet chocolate chips
- 1⁄2 cup pecans, chopped
- 2 tablespoons brown sugar, packed
- 1 cup unsalted butter, softened
- 1 1⁄4 cups brown sugar, packed
- 4 eggs
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄4 cups buttermilk
- Preheat the oven to 350 degrees F.
- Grease a 10" Bundt pan.
- Combine the toffee bits, chocolate chips, pecans and brown sugar in a bowl; set aside.
- Beat the butter and sugar until fluffy.
- Beat in the eggs, one at a time, beating well after each addition.
- Beat in the vanilla.
- In a separate bowl, combine the flour, baking powder, baking soda and salt; stir into the butter mixture alternately with the buttermilk, making 3 additions of dry ingredients and 2 additions of buttermilk.
- Spread 1/3 of the batter into the prepared pan.
- Sprinkle with 1/3 of the toffee bits mixture.
- Continue with 2 more layers of batter and filling, ending with filling.
- Bake in the centre of the preheated oven for 55 minutes or until a toothpick inserted in the centre comes out clean.
- Cool in the pan on a rack for 20 minutes.
- Serve warm or at room temperature.
Excellent cake, Irmgard. The family enjoyed it more than the traditional cinnamon type coffee cake. I will be making this often. Thanks for sharing this recipe Irmgard.
This is an amazing coffeecake~ My husband and children thought it was one of the best. I onlt had a sliver (diet) but it was phenom! It was incredibly moist, and the skor bits made it so tasty!! One thing I changed~ I added a whole cup of chopped pecans and I did use salted butter, just reduced the salt requirement.