Chocolate Buttercrunch Coffee Cake |
|
 |
Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 18 |
|
From the 2006 Robin Hood Baking Festival booklet. Moist and delicious with chocolate and toffee in every bite! Ingredients:
1 (200 g) package toffee pieces |
1 cup semi-sweet chocolate chips |
1/2 cup pecans, chopped |
2 tablespoons brown sugar, packed |
1 cup unsalted butter, softened |
1 1/4 cups brown sugar, packed |
4 eggs |
1 teaspoon vanilla |
3 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 1/4 cups 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.
|
|