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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A sweet, nutty topping is the crowning touch to this dessert-like coffee cake from Mrs. Eugene Plager of Grundy Center, Iowa. It tastes especially good when warm, she adds. Ingredients:
2 cups king arthur unbleached all-purpose flour |
1 cup packed brown sugar |
1/2 cup sugar |
1/2 cup cold butter, cubed |
1 teaspoon baking soda |
1 teaspoon salt |
1 egg |
1 cup buttermilk |
1 teaspoon vanilla extract |
3 heath candy bars (1.4 ounces each), crushed |
1 cup chopped pecans |
Directions:
1. In a large bowl, combine flour and sugars; cut in butter until mixture resembles coarse crumbs. Set aside 1/2 cup for topping. To the remaining crumb mixture, add baking soda and salt. Beat egg, buttermilk and vanilla; add to the crumb mixture and mix well. Pour into a greased 11-in. x 7-in. baking pan. Combine candy bars, pecans and reserved crumb mixture; sprinkle over the top. Bake at 350° for 40 minutes or until a toothpick inserted near the center comes out clean. Yield: 8-10 servings.
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