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Brown Sugar Cinnamon Crumb Toffee Coffee Cake Recipe

   
 

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     Brown Sugar Cinnamon Crumb Toffee Coffee Cake

Category   Breakfast - Brunch
Sub Category   Gameday-Tailgate
Servings   6-8
Preptime   50 min

Ingredients
1 and 1/2 cups of all-purpose flour
1/4 teaspoon of baking soda
1/8 teaspoon of salt
1/8 teaspoon of baking powder
7 tablespoons of butter; softened
2 cup of dark brown sugar
1/2 cup of white sugar
2 eggs at room temperature
1/4 cup of cold strong coffee
 
1 teaspoon of vanilla extract
1/2 cup of fat-free plain yogurt at room temperature
2 milk chocolate-toffee bars such as Skor or Heath
1/4 cinnamon

Instructions
Preheat oven to 325F. Coat 9-inch round cake pan with cooking spray. Whisk together flour, baking soda, baking powder, and salt in large bowl; Set aside.
Beat butter, 1 cup of brown sugar, and 1/2 w/sugar with electric mixer until smooth in separate bowl. Beat in eggs one at a time, and then beat in coffee and vanilla extract. Add 1/4 cup yogurt, and beat until smooth. Add half of flour mixture, and beat until smooth. Beat in remaining 1/4 cup yogurt, then remaining flour mixture. Beat 2 to 3 minutes, or until batter is smooth and creamy.
Spread batter in prepared cake pan, add rest of brown sugar w/cinnamon for crumb topping and bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes.
Meanwhile, pulse milk chocolate-toffee bars in food processor 8 times, or until crushed into bits. Note- I just chopped the bars by hand. Unmold cake from pan, and set on wire rack. Sprinkle chocolate-toffee bits on top of cake while hot. The chocolate and toffee melt right into the top of the cake.


Originally Submitted
4/25/2011





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