Heath Brunch Coffee Cake Recipe
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This Heath Brunch Coffee Cake Recipe has a sweet, crunchy topping–so rich and decadent. Delicious served with vanilla ice cream.
Friends, here’s another recipe from my mom’s church cookbook: Heath Brunch Coffee Cake! Perfect for Father’s Day weekend. If you love a little toffee crunch, you’ll love this cake recipe!
Heath Brunch Coffee Cake Recipe
What I love about this coffee cake is that it can be served in the morning with coffee, or in the evening as dessert with fresh whipped cream (or gelato).
Coffee cake for breakfast
Remember when we used to bring coffee cake to the office in the mornings? Wow, have the years changed. Many don’t even go in to an office anymore, and it’s been over ten years since I did work in an office. Well, that is, an off-site office. I now have my own home office (often my dining table), with a gorgeous view.
Toffee Cake Recipe Ingredients
The crushed Heath Bars give this recipe a delicious toffee flavor, and here are the ingredients:
- Brown sugar + white sugar
- Baking soda
- Heath English Toffee Bars
- Pecans or almonds
How to serve Heath Coffee Cake
This cake recipe is perfect for every occasion, and easy enough for any experience level! Enjoy it like this:
- Generous dollop of whipped cream
- Fresh cup of coffee or tea
- Cold glass of milk
- Scoop of vanilla ice cream on top
This cake has a sweet, crunchy topping, and it’s easy to prepare. Serve as a breakfast treat or snack. You can use toffee bites (like Health candies), or Skor bits.
The buttermilk makes this cake so tender and moist. Or, you can use sour cream for this Classic Crumb Cake.
Ready for the best coffee cake?
Perfect for Father’s Day, this Heath Bar coffee cake recipe will hit the spot!
It’s moist, yet crumbly, and easy to make. At every brunch, potluck, or holiday breakfast, let’s just say it gets devoured very quickly.
It’s sure to be a crowd-pleaser for not just breakfast, but also lunch and dinner. Or, snack time! This time we served it warm with vanilla ice cream. Don’t forget Millie’s Old-Fashioned Homemade Vanilla Ice Cream recipe.
The combination of Heath Bars and pecans give this coffee cake streusel topping a delicious crunch. To crush them, I placed in a Ziploc bag, but you can also use your food processor, or buy the Heath Bits already crushed.
How do you store Heath Brunch Coffee Cake?
Cover the coffee cake and set on the counter for a few days. After that, it will dry out. You can also freeze the coffee cake after it’s baked. Wrap the cake (whole or in slices) tightly in plastic wrap and foil. Then freeze for later, and use within three months.
Want to use regular milk?
I use regular buttermilk in this recipe, but I know some prefer to use regular milk in their coffee cake. Either ingredient works. The buttermilk, or regular milk, is all about the moistness.
So my husband and family warned me, “this is a dangerous cake to have around” and I concur!
This cake has a sweet crunchy topping and is really easy to make!
More breakfast cakes:
Heath Brunch Coffee Cake
- ¼ pound butter
- 2 cups flour
- 1 cup brown sugar
- ½ cup white sugar
- 1 cup buttermilk
- 1 tsp baking soda
- 1 egg
- 1 tsp vanilla
- 1 cup finely crushed Heath English Toffee Bars
- ¼ cup pecans or almonds
- Preheat oven to 350 degrees.
- Blend the flour, butter, and sugars. Take out a ½ cup of the mixture and set aside.
- To the rest of mixture, add the buttermilk, soda, egg, and vanilla. Mix well. Pour into a greased and floured 10x14x2 inch cake pan. (I used a 13x9 cake pan.)
- Crush finely the toffee bars with the nuts and add to the ½ cup of reserved mixture. Sprinkle over the top of the batter.
- Bake in a 350-degree oven for 30 minutes.
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