BUTTER BRICKLE COFFEE CAKE
This coffee cake to die for. I always forget to get a picture cause we are always in a hurry to get to it. Then we are like a pack of wild wolves on one little pound of meat. But in the words of a 5th grader, I double dog dare ya to make this.
Provided by Cathy Smith
Categories Other Breakfast
Time 55m
Number Of Ingredients 11
Steps:
- 1. Preheat Oven to 350 degrees. Oil a 9x13 inch baking pan.
- 2. Mix sugars together and set aside. Sift dry ingredients together then stir into the sugar.
- 3. Cut butter into sugar/flour mixture then remove 1/2 cup of this mix and set it aside.
- 4. Add buttermilk to larger mixture. Be sure and do not use low fat butter milk, use full fat. It DOES make a difference in taste. *see note* Then add vanilla and beat with a mixer until well mixed. Start with just the 1 cup of buttermilk and that is usually enough but can add a bit more so it mixes well.
- 5. Pour this into the prepared pan.
- 6. Add pecans and toffee bits to the reserved sugar flour and sprinkled this evenly over the cake.
- 7. Bake at 350 degrees for 30-35 minutes.
- 8. Note: You can add candies such M&Ms if desired. If you cannot find full fat buttermilk then make your own by adding 2 tablespoons lemon juice or vinegar to a 1 cup measure then adding milk up to the 1 cup mark. Stir this and then let it sit about 15 minutes before using.
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