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Coffee Heath Bar Crunch Cake
Lauren Chattman
For the Cake
1½ cups all purpose flour
1 tbsp instant espresso powder
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
1 cup/4 Heath bars (1.4ounces each), chopped *(see below)
2 tbsp light brown sugar
2 tbsp all purpose flour
1 tbsp butter, softened
Method – Streusel
Preheat the oven to 350F. Grease a 9inch round springform pan.
Combine the Heath bars, 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.
Method – 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 centre comes out clean, 55 to 60 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.
*INGREDIENT NOTES FOR NON AMERICAN BAKERS:
Heath bars are American candy bars consisting of a thin slab of brittle hard toffee, covered in a layer of chocolate. The closest thing we have in the UK is Dime bars. If you don’t have access to these then you can use half the weight of chocolate chips and half with crunched up brittle toffee.
oh yea... I added extra heath on a scoop of vanilla ice cream! |
7 comments:
Looks sooo good with the vanilla ice cream! I left out the espresso powder and got great reviews :) Hope your little ones are feeling better!
Looks lovely. Hope your little ones are all better now :)
Yum, yours looks amazing :) And now that I think about it, ice cream probably would have been great with this cake.
Sorry to hear your kids are sick, that's no fun :(
Looks beautiful...and you are right about having to like coffee in desserts to enjoy it the way the recipe is written. My hat is off to you for fitting this in when you had so much to do. Hope your children are feeling better and that you have a few moments to put your feet up and have some coffee.
Thank you so much for visiting Calamity Kate's Kitchen. You have been featured in this weeks Friendly Friday post. Thanks so much and have a great week!
http://www.calamitykitchen.com/2011/02/friendly-friday-week-febuary-11th-to.html#more
Absolutely scrumptious!
Your cake looks delicious.
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