Chocolate Buttercrunch Coffee Cake

Submitted by Irmgard

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

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Serves: 16

ingredients

• Filling

• 200 g package toffee pieces
• 236.59 ml semi-sweet chocolate chips
• 118.29 ml pecans, chopped
• 29.58 ml brown sugar, packed

• Cake

• 236.59 ml unsalted butter, softened
• 295.73 ml brown sugar, packed
• 4 eggs
• 4.92 ml vanilla
• 709.77 ml all-purpose flour
• 7.39 ml baking powder
• 4.92 ml baking soda
• 2.46 ml salt
• 295.73 ml buttermilk

directions

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.

Reviews

[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.

 

[Food Snob]

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.