Cake With A Crunch

I know I've been MIA lately, but I'm hoping this cake will more than make up for it. If you like cake, and coffee, and chocolate covered Heath toffee bits, then you'll love this cake. These are all some of my favorite baking flavors so this cake was delicious to me. It doesn't look like much, but it's packed full of flavor with an espresso laced cake, and a buttery toffee crumble on top. It's very simple and ready in less than an hour, from start to finish.

I do have some good news in that I'm finally feeling better. I still have a little congestion and I managed to get my brother and husband sick in the process but we are finally back in the game and doing much better. Although my brother does not admit to being sick. He says sickness is all a state of mind, yet he was asking for cough syrup and his throat was hurting and he was congested like the rest of us. Yeah okay, if you say so. I'm mentioning my brother because his birthday was Thursday when I made this cake. He was staying with us for about a week and left right before I made this so he didn't get to taste it. But I did think of him while I ate it :-). Happy 30th birthday Joe!

This cake had a great contrast of textures. The cake base was moist and tender but the crumbly streusel topping was crunchy and sweet. I really like coffee flavored things, but if you're not a fan, the instant espresso could easily be omitted and you'll be left with a vanilla batter that would still be delicious with the chocolate and toffee. Lauren Chattman (the author of this book) says this cake was developed because of a love for an ice cream with similar flavors. I don't know what ice cream flavor that would be, but I want some! To check out all the other Cake Slice Bakers, click the link.

Coffee Heath Bar Cake from Cake Keeper Cakes

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For the Cake:

• 1½ cups all purpose flour
• 1 Tbsp instant espresso powder (optional, see note)
• 1½ tsp baking powder
• ½ tsp salt
• ½ cup (1 stick) unsalted butter, softened
• 1 cup packed light brown sugar
• 1 egg
• 1 egg yolk
• 1½ tsp vanilla extract
• 1 cup milk

For the Streusel:

• 4 Heath bars (1.4 oz. each) chopped, or 1 cup prechopped Heath bits
• 2 tbsp light brown sugar
• 2 Tbsp all purpose flour
• 1 Tbsp butter, softened

Preheat the oven to 350F. Grease a 9-inch round springform pan.

For the Streusel: Combine the Heath toffee bits, brown sugar, flour and butter in a medium mixing bowl. Work the mixture with your fingers until it resembles large crumbs. Refrigerate until ready to use.

For the Cake: Combine the flour, espresso powder, baking powder and salt in a medium mixing bowl.

Combine the butter and brown sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary.

With the mixer on low speed, add the egg, egg yolk and vanilla.With the mixer on low speed, add a third of the flour mixture and then half the milk, scraping down the bowl after each addition. Repeat, alternating the flour and milk, ending with the flour.

Scrape the batter into the prepared pan and smooth into an even layer with a spatula. Scatter the streusel onto the batter, distributing it evenly over the cake.

Bake the cake until golden and a toothpick inserted in the center comes out clean, 55 to 60 minutes (Mine was done in 50 minutes). Let the cake cool in the pan on a wire rack for 5 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom to onto a wire rack.

Cool completely, cut into wedges and serve. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

NOTE: If you don't enjoy the coffee flavoring, it can be omitted from the recipe.