Some things I changed to the original recipe: I eliminated the instant coffee granules because I did not have any on hand. I am not the type of person to go to the store for one thing, partly because I will walk out with much more than one item, and also because I would never use instant coffee again and would be a waste. There is always a solution, in this case a very good solution. Brew some strong coffee. I like real food, to me real coffee is real good and real food.
My favorite part of baking this cake, it smells like State Fair Mini Donuts!
Toffee Coffee Cake
Print recipe here
1½ C white whole wheat flour, unbromated and unbleached
1½ tsp aluminum free baking powder
½ tsp celtic sea salt
½ C (1 stick) unsalted butter, softened + 1 TB for greasing pan
1 C raw cane sugar, turbinado or brown sugar
1 large egg
1 tsp pure vanilla extract
½ C organic heavy cream
½ C strong brewed coffee
½ C Heath baking bits or 2 Heath bars, chopped
For the Streusel
1 C Heath baking bits or 4 Heath bars, chopped
4 TB raw cane sugar, turbinado or brown sugar
4 TB white whole wheat flour, unbromated and unbleached
2 TB unsalted butter, softened
⅛ tsp celtic sea salt
6. Pour batter into the prepared pan. Top with streusel, bake 55-60 minutes. Test with toothpick, when it is done you will pull out a clean toothpick with just a few crumbs. Let cool for 5 minutes on a wire rack. Remove from springform pan and slice to serve.
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