Shelly's Recipe

HEATH BAR COFFEE CAKE

Category: Coffee Cake

Streusel
3/4 cup unbleached all purpose flour
1/2 cup sugar
1/4 cup light brown sugar
1/4 cup packed dark brown sugar
1 1/2 tablespoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
2 tablespoon unsalted butter, cold cut into 2 pieces
3/4 cup pecans
4 Heath bars, chopped in 1/4 inch squares

Add flour, sugars, cinnamon, nutmeg, cloves to food processor bowl and pulse for about 15 seconds.

Add butter, pecans and Heath Bar to mixture in food processor; pulse until mixture resembles small pebbly pieces, approximately ten 1-second pulses. Set aside.

Cake
12 tablespoon unsalted butter, softened. Cut into 1/2 inch cubes. Plus tablespoon for greasing.
4 large eggs
1 1/2 cups sour cream
2 tablespoon vanilla extract
2 1/4 cup all-purpose whole wheat flour
1 1/4 cups sugar, plus 3 tablespoon
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/4 white chocolate

Add eggs, 1 cup sour cream and vanilla in a bowl and whisk until combined. Add flour, sugar, baking powder, baking soda and salt in a stand mixer bowl. Mix on low speed for 30 seconds to blend.

Add butter and remaining 1/2 cup sour cream; mix on low speed until dry ingredients resemble wet sand with a few large butter pieces still visible, about 1 1/2 minutes. Increase to medium speed and beat until mixture comes together.

Lower speed to medium–low and gradually add egg mixture in 3 additions, beating for 20 seconds after each additions. Increase speed to medium-high and beat mixture until it is light and fluffy, about 1 minute. Spread 2 cups of batter on bottom of pan. Smooth surface, sprinkle streusel filling. Spread remaining batter over streusel layer.

Bake until cake is firm to the touch and toothpick comes out clean when inserted in the center, about 50-60 minutes. Transfer to wire rack for cooling. Scantily dust top with sugar before cake is cooled.

Drizzle melted white chocolate on top of cake once cooled. Cut into wedges and serve.