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Category: Cakes
Prep Time: Cook Time: Total Time:
For the Cake
1 1/2 cups all-purpose flour
1 tablespoon instant espresso powder
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1 cup packed brown sugar
1 egg
1 egg yolk
1 1/2 tsp vanilla extract
1 cup milk
For the Streusel
1 cup - 4 Heath bars (1.4 oz. each) chopped
2 Tbsp brown sugar
2 Tbsp all-purpose flour
1 Tbsp butter, softened
Optional - 1/2 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees F. Grease a round 9-inch springform pan.
Streusel: Combine the chopped 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.
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 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 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 the spatula. Scatter the chilled streusel onto the batter, distributing it evenly over the cake. (Note: I added 3/4 of the batter to the pan and spread it out, then scattered the chocolate chips over the batter as evenly as possible, then added the rest of the batter and spread it over the chips, then added the streusel as the recipe called for.)
Bake the cake until golden and a toothpick inserted in the center comes out clean, 55 to 60 minutes. (Note; You may find that less baking time is needed...start checking at 45 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 form the pan bottom onto a wire rack. Cool. (Note: I left the cake on the pan bottom until it was completely cool and that worked fine, too. Actually I served it from the cake pan bottom so I'm not sure about moving the cooled cake to a rack.)
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COFFEE HEATH BAR CRUNCH CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
For the Cake
1 1/2 cups all-purpose flour
1 tablespoon instant espresso powder
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1 cup packed brown sugar
1 egg
1 egg yolk
1 1/2 tsp vanilla extract
1 cup milk
For the Streusel
1 cup - 4 Heath bars (1.4 oz. each) chopped
2 Tbsp brown sugar
2 Tbsp all-purpose flour
1 Tbsp butter, softened
Optional - 1/2 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees F. Grease a round 9-inch springform pan.
Streusel: Combine the chopped 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.
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 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 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 the spatula. Scatter the chilled streusel onto the batter, distributing it evenly over the cake. (Note: I added 3/4 of the batter to the pan and spread it out, then scattered the chocolate chips over the batter as evenly as possible, then added the rest of the batter and spread it over the chips, then added the streusel as the recipe called for.)
Bake the cake until golden and a toothpick inserted in the center comes out clean, 55 to 60 minutes. (Note; You may find that less baking time is needed...start checking at 45 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 form the pan bottom onto a wire rack. Cool. (Note: I left the cake on the pan bottom until it was completely cool and that worked fine, too. Actually I served it from the cake pan bottom so I'm not sure about moving the cooled cake to a rack.)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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