Toffee Coffee Cake

Tofee Coffee Cake

Today’s DoAhead Dining recipe is from my sweet sister-in-law. Whenever she comes to stay with us she brings this amazing coffee cake. It’s such a hit my kids can no longer wait for Aunt Mary to arrive! (And yes…they  do love her for more than her coffee cake!) This spring she shared her recipe and I set forth with eager hands. I could almost taste the toffee bits! Alas! I was such a smarty pants I didn’t read through the recipe in its entirety. I ended up with a coffee cake covered in a layer of toffee that hardened and made cutting virtually impossible! Mercy!

So take it from me…read through the recipe, follow the instructions carefully (set aside a portion of your first mixture) and don’t over-bake. If you do these things you will have a coffee cake that is out of this world!

Here you go ladies!

Mary’s Toffee Coffee Cake


1/2 Cup Butter (soft)

1 Cup Firmly packed brown sugar

1/2 Cup White Sugar

2 Cups Flour

1 Cup Buttermilk

1 Egg

1 tsp Baking Soda

1/4 tsp Salt

1 tsp Vanilla

1 Bag Heath English Toffee Bits

1/4 Cup Chopped Pecans (optional)

In a mixing bowl, blend butter, sugars and flour.  Set aside 1/2 cup of this mixture.

To the remaining butter mixture, add buttermilk, egg, baking soda, salt and vanilla; mix well. Pour into a greased and floured 9 X 13 pan.

Combine chopped candy and pecans with the reserved butter mixture; sprinkle over coffeecake. Bake at 350 degrees for 30-35 minutes or until wooden pick inserted near center comes out clean. Cool on wire rack.


Big time delicioso!  Before you know it your crew will start requesting this coffee cake too!

(***This recipe is a great DoAhead in that it usually lasts  several days when served as a side with a bit of fruit or eggs. What a treat to pour the coffee, dish up the fruit and cake and…ENJOY EACH-OTHERS COMPANY!)

Your DoAhead Friend,

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