1/2 cup of fat-free plain yogurt at room temperature
2 milk chocolate-toffee bars such as Skor or Heath
1/4 cinnamon
Instructions
Preheat oven to 325°F. Coat 9-inch round cake pan with cooking spray.
Whisk together flour, baking soda, baking powder, and salt in large bowl; Set aside.
Beat butter, 1 cup of brown sugar, and 1/2 w/sugar with electric mixer until smooth in separate bowl. Beat in eggs one at a time, and then beat in coffee and vanilla extract. Add 1/4 cup yogurt, and beat until smooth. Add half of flour mixture, and beat until smooth. Beat in remaining 1/4 cup yogurt, then remaining flour mixture. Beat 2 to 3 minutes, or until batter is smooth and creamy.
Spread batter in prepared cake pan, add rest of brown sugar w/cinnamon for crumb topping and bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes.
Meanwhile, pulse milk chocolate-toffee bars in food processor 8 times, or until crushed into bits. Note- I just chopped the bars by hand. Unmold cake from pan, and set on wire rack. Sprinkle chocolate-toffee bits on top of cake while hot. The chocolate and toffee melt right into the top of the cake.
Originally Submitted
4/25/2011
0 Out of 5 from
0 reviews
You can add this Brown Sugar Cinnamon Crumb Toffee Coffee Cake recipe to your own private DesktopCookbook.
