Prep 20 mins
Cook 30 mins
I take this to our Sunday school class occasionally and everyone loves it! I fix this for Christmas breakfast and it doesn't last long!! Servings approximate. As the reviewer pointed out,(thanks!!)there WAS a typo when I originally posted this recipe. I have corrected the mistake and hope you will give it a try; you won't be sorry!!!
- 1 cup brown sugar
- 1⁄2 cup white sugar
- 1⁄2 cup butter
- 1⁄4 teaspoon salt
- 2 cups flour
- 1 teaspoon vanilla
- 1 cup buttermilk
- 1 teaspoon baking soda
- 5 -6 Heath candy bars, crushed
- 1⁄2 cup chopped pecans
- Mix together sugars, butter,salt, flour& vanilla.
- Mix 3/4 cup of the mixture with crushed Heath bars& nuts.
- Set aside.
- To rest of sugar mixture, add buttermilk& soda.
- Beat until smooth.
- Pour batter into greased 13x9" pan.
- Top with reserved mixture.
- Bake for 30 minutes at 350.
This tasted great. I wasn't sure about the amount of Heath bars and bought what was available....a 12-oz. bag of mini-bars which I crunched up. Also didn't know how long to bake at 350° so set my timer for 10 minutes, then 10 minutes, then 5 minutes....I think that last 5 minutes was too long because it's a little bit too browned on the bottom, so I would say about 22 minutes for this recipe. A clarification on the bake time and amount/size of Heath bars might be in order for this to be a 5-star.
Mixed review on this one...The topping on this cake is wonderful! Though I think that there may have been a typo in this recipe. It calls to mix the candy/nuts with 3/4 of the mixture, but when you do that, the 1/4 left is very runny when you add the buttermilk/soda. I flipped it and reserved only about 1/4 for the topping and 3/4 for the cake. Cake ended up softer than I would have liked. It doesn't hold as nicely as other coffee cakes I've made (when cut into squares).I'm not sure if I will use this recipe again, but if I do, I will probably use all of the mixture for the cake.