Chocolate Buttercrunch Coffee Cake

READY IN: 1hr 15mins
Recipe by Irmgard

From the 2006 Robin Hood Baking Festival booklet. Moist and delicious with chocolate and toffee in every bite!

Top Review by donna in niagara f

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.

Ingredients Nutrition


  1. Preheat the oven to 350 degrees F.
  2. Grease a 10" Bundt pan.
  3. Combine the toffee bits, chocolate chips, pecans and brown sugar in a bowl; set aside.
  4. Beat the butter and sugar until fluffy.
  5. Beat in the eggs, one at a time, beating well after each addition.
  6. Beat in the vanilla.
  7. 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.
  8. Spread 1/3 of the batter into the prepared pan.
  9. Sprinkle with 1/3 of the toffee bits mixture.
  10. Continue with 2 more layers of batter and filling, ending with filling.
  11. Bake in the centre of the preheated oven for 55 minutes or until a toothpick inserted in the centre comes out clean.
  12. Cool in the pan on a rack for 20 minutes.
  13. Serve warm or at room temperature.

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