chocolate buttercrunch coffee cake

Desciption

from the 2006 robin hood baking festival booklet. moist and delicious with chocolate and toffee in every bite!

Steps

Preheat the oven to 350 degrees f
Grease a 10" bundt pan
Combine the toffee bits
Chocolate chips
Pecans and brown sugar in a bowl
Set aside
Beat the butter and sugar until fluffy
Beat in the eggs
One at a time
Beating well after each addition
Beat in the vanilla
In a separate bowl
Combine the flour
Baking powder
Baking soda and salt
Stir into the butter mixture alternately with the buttermilk
Making 3 additions of dry ingredients and 2 additions of buttermilk
Spread 1 / 3 of the batter into the prepared pan
Sprinkle with 1 / 3 of the toffee bits mixture
Continue with 2 more layers of batter and filling
Ending with filling
Bake in the centre of the preheated oven for 55 minutes or until a toothpick inserted in the centre comes out clean
Cool in the pan on a rack for 20 minutes
Serve warm or at room temperature

Step 15

Total Time in Minute 75

Ingredients Count 12

cooking chocolate buttercrunch coffee cake

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Ingredients

Toffee pieces

Semi-sweet chocolate chips

Pecans

Brown sugar

Unsalted butter

Eggs

Vanilla

All-purpose flour

Baking powder

Baking soda

Salt

Buttermilk

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