Heath Bar Coffee Cake
Indulge in the irresistible charm of this Heath Bar Coffee Cake, a decadent treat perfect for breakfast, brunch, or dessert. This moist and tender cake is layered with buttery richness, thanks to the creamy tang of sour cream, and swirled with the sweet crunch of chopped Heath Bar pieces and a hint of cinnamon. Baked to golden perfection in just under an hour, this coffee cake features a delightful blend of textures—soft, melt-in-your-mouth crumb contrasted with crunchy toffee bits. Perfectly balanced in sweetness, it’s topped with an optional dusting of powdered sugar for an elegant finish. Whether paired with your morning coffee or served as a show-stopping centerpiece at a gathering, this easy-to-make recipe is a surefire crowd-pleaser that combines timeless flavors with a touch of indulgence.
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Sour cream
- 1.5 cups Heath Bar pieces (chopped)
- 1 teaspoon Ground cinnamon
- 2 tablespoons Powdered sugar (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan or a round cake pan.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Start and end with the dry ingredients, mixing just until combined. Do not overmix.
In a small bowl, mix the chopped Heath Bar pieces with the ground cinnamon.
Spread half of the cake batter evenly into the prepared pan. Sprinkle half of the Heath Bar and cinnamon mixture over the batter.
Spread the remaining cake batter over the Heath Bar layer and top with the remaining Heath Bar-cinnamon mixture.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the cake comes out clean.
Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
If desired, lightly dust the top of the cake with powdered sugar before serving.
Nutrition Facts
Calories |
6108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.5 g | 361% | |
| Saturated Fat | 171.0 g | 855% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 809 mg | 270% | |
| Sodium | 3732 mg | 162% | |
| Total Carbohydrate | 838.8 g | 305% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 634.1 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 784 mg | 60% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1091 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
