Toffee Coffee Cake

It's another edition of the Cake Slice Baker's.  Today is the 20th of the month and I am glad to be back in with these bakers.  The original recipe for Laura Chattman's Coffee Heath Bar Crunch Cake is here. 

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

1. Preheat the oven to 350 degrees F. Melt 1 TB butter and pour into a 9 inch springform pan. Swirl butter around the pan until coated on bottom and all the way up the sides. Set aside.

2. Brew your coffee, measure out ½ cup amount and set aside to let cool until it is time for the coffee to make it’s entrance. Take the leftover brewed coffee, add a little Homemade Creamer and sip happily.

3. Prepare the topping by placing sugar, flour, butter and salt in a small bowl and smash with a fork until it forms little pebble size crumbs. Add the Heath bits and mix through. Set aside.

4. In a large bowl beat the butter and sugar for 3 minutes until creamy and fluffy. Mix in the egg and vanilla.

5. Add in the flour, baking powder and salt, mix in just until combined. Pour coffee and cream over batter and mix on low until batter is same texture throughout. Spoon in the Heath bits and stir in.

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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