For Liz : )
Toffee. Honestly, not an ingredient I’m too familiar with. Sure, I enjoy a bite of it here and there but I’ve never baked with it. Then I was the recipient of 6, yes – I said 6, bags of Heath Bar Toffee Bits. I had to get creative with this…chocolate chip and toffee bit cookies would get old quick.
It never really occurred to me before how great of a baking addition toffee could be. Yet now it makes perfect sense. It’s candy made of butter and sugar, how could you possibly go wrong with that?
I really wasn’t sure how much of the toffee would hold up during the baking. Turns out, not a whole lot of it did – most of it melted into the cake. The little bits of crunch I did get were delightful. Could really make a great substitute for chopped nuts. Seems to me that if you were to chop the toffee yourself into larger bits, a lot more of it would hold up during baking, giving you a nice crunch. Would be perfect to sprinkle on top of banana or pumpkin bread (maybe half way through baking time) for those with nut allergies. I’ll have to try it soon : )
You’ll notice when mixing that the batter will be very dry. No need to worry and please don’t go and add extra liquids. When baking, the juices from the apples will moisten everything up.
As much as I love devouring warm baked goods – this is one that should be left to cool. I know this because I did attack it shortly out of the oven and it was a big mess. This coffee cake should be left to cool in the baking dish – I kept it simple and stored it in the dish too – wasn’t planning anything fancy with it. I love bake ware with lids just for this reason.
So the texture was very rich, moist – a bit gooey. Absolutely delicious – a little piece with a cup of coffee hit the spot. I couldn’t help but to indulge in quite a few small pieces throughout the day. Both my husband and I have tasted a bakery coffee cake, maybe store bought, very similar in taste and texture but couldn’t figure out where it had been from. Grrrrr.
I’m very happy with my first round of experimenting with toffee and look forward to seeing what I can create with the other 5 bags of it. Hope you enjoy this coffee cake as much as we did! Thanks for reading….XOXO
- ½ cup butter, softened
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 cup flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups apples, diced and pared (2 Granny Smith apples)
- 1 8 oz. bag Heath English Toffee Bits, divided
- Preheat oven to 375
- Cream together butter and sugars.
- Add in dry ingredients, mix until combined.
- Mix will be dry.
- Fold in apples.
- Reserve 3 tablespoons Heath Bits for topping. Add remaining toffee to apple mixture.
- Spoon mixture into a greased 13x9 baking dish.
- Sprinkle remaining 3 tablespoon of toffee bits over top of mixture.
- Bake for about 25 mins.
- Let cool (in dish) before serving. Enjoy : )