• Preparation Time 20 minutes
  • Baking Time 55 minutes
  • Makes 16 to 18 servings
  • Freezing Excellent
  • Chocolate Buttercrunch Coffeecake
    Chocolate Buttercrunch Coffeecake

Ready.
Set.
Make.

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Ingredients

  • Filling
  • 1 1/4 cups toffee bits
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped pecans
  • 2 tbsp packed brown sugar
  • Cake
  • 1 cup butter, softened
  • 1 1/4 cups packed brown sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 3 cups Robin Hood® Original All Purpose Flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups buttermilk

Serving Size: 16 to 18 servings

Next

Directions

Serving Size: 16 to 18 servings

  • Preheat oven to 350°F (180°C). Grease a 10” (25 cm) Bundt pan.
  • Combine toffee bits, semi-sweet chocolate chips, pecans and brown sugar in bowl. Set aside.
  • Beat butter and sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. In separate bowl, combine flour, baking powder, baking soda and salt; stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk.
  • Spread 1/3 of the batter into prepared pan. Sprinkle with 1/3 of toffee bits mixture. Continue with two more layers of batter and filling, ending with filling.
  • Bake in centre of preheated oven for 55 minutes or until a toothpick inserted in the centre comes out clean. Cool in pan on rack for 20 minutes. Serve warm or at room temperature.
  • Optional Icing: For a quick-and-easy glaze; whisk together ½ cup (125 mL) icing sugar, 3 tbsp (45 mL) maple syrup and 2 tsp (10 mL) vanilla extract. Pour over cake, letting excess drip down sides of cake.
Finish

Finished!

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