Give me ALL of the toffee filled baked goods! This Vanilla Heath Bar Coffee Cake included. I always love to bake on the weekends (and some evenings during the week!), and this was high on my agenda. It filled the kitchen with the sweetest aroma while baking. The little extra added pizazz of the crunchy toffee bits make it extra special. I hope you enjoy!
- 1/4 cup butter, cold
- 1/4 cup oil
- 1 cup cake flour
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- One bag of Heath Toffee bits
- 1 large egg
- 1 large egg yolk
- 1 cup sour cream
- 1 teaspoon baking soda
- 1 tablespoon vanilla
Preheat the oven to 350 degrees. Lightly grease an 8×8 baking pan.
Place the butter, oil, flours, salt, and sugars in the bowl of a stand mixer. Pour the oil in and stir with a spatula. Slice the butter into pats and add quickly to the mixture. Work the butter into the mixture with your hands until crumbly. Remove 1/2 cup of this mixture and add 5 ounces of toffee bits to it. Set aside.
Place the bowl into the stand mixer and add egg, yolk, sour cream, baking soda and vanilla. Beat on medium-high heat for 3 minutes. Remove the bowl and place half the batter into the baking pan. Spread evenly with an offset spatula. Sprinkle the reserved crumbly mixture over as evenly as possible. Add remaining batter, spreading with the offset spatula again. Top with more toffee bits.
Bake for 45 minutes or until done.
(Ashley Madden Rowton is a wife, mom and published cookbook author who lives in Minden, La.)
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