Heath Bar Toffee Coffee Cake
Indulge in the perfect balance of sweetness and richness with this Heath Bar Toffee Coffee Cake—a tender, buttery cake layered with a cinnamon-brown sugar streusel and studded with crunchy toffee bits for an irresistible, melt-in-your-mouth texture. Featuring a moist sour cream base and a delicate drizzle of powdered sugar glaze, this coffee cake is both decadent and comforting, making it the ultimate pairing for your morning coffee or an afternoon treat. Whether you’re entertaining guests or enjoying a cozy weekend, this easy-to-make recipe will impress with its layered flavors, crunchy topping, and touch of nostalgic Heath Bar sweetness. Bake to golden perfection in just under an hour and serve warm for pure bliss!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 eggs
- 0.75 cup brown sugar
- 2 teaspoons ground cinnamon
- 1.5 cups Heath toffee bits
- 0.5 cup powdered sugar
- 2 tablespoons milk
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper.
In a large bowl, mix together the flour, granulated sugar, baking powder, baking soda, and salt.
Add the unsalted butter to the dry ingredients and use a pastry cutter or your fingers to incorporate until the mixture resembles coarse sand.
In a separate medium bowl, whisk together the sour cream, vanilla extract, and eggs until smooth.
Add the wet ingredients to the dry mixture and stir until just combined. Do not overmix.
In a small bowl, combine the brown sugar, ground cinnamon, and half of the toffee bits (3/4 cup). This will be your streusel layer.
Pour half of the batter into the prepared pan and spread it evenly with a spatula.
Sprinkle half of the streusel mixture over the batter, creating an even layer.
Pour the remaining batter on top of the streusel layer and spread it evenly.
Top with the remaining streusel mixture and sprinkle the rest of the toffee bits on top.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
While the cake cools, prepare the glaze by whisking together powdered sugar and milk until smooth and drizzle consistency is achieved.
Drizzle the glaze over the cooled cake before serving.
Slice and enjoy your Heath Bar Toffee Coffee Cake with a fresh cup of coffee!
Nutrition Facts
Calories |
5271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.6 g | 275% | |
| Saturated Fat | 122.5 g | 612% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 734 mg | 245% | |
| Sodium | 3451 mg | 150% | |
| Total Carbohydrate | 814.5 g | 296% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 599.0 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 828 mg | 64% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 880 mg | 19% | |
*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.
