It was time to make another delicious assortment of goodies for the church coffee cart again. This is always a fun challenge. I bought some yummy springtime treats and fruit and then added to it with a toffee coffee cake. This week’s selection was a combination of mini apples and grapes, some chocolates, and strawberry bites, lemon bites and the toffee coffee cake.
You all know how much fun I have when I am able to recreate something into something totally different just by adding a few creative touches and some imagination. I did it again here too. I had some leftover toffee scones that I crushed up and added to the cake, both in the filling and as a topping. Success yet again. It was a big hit, just the way I like it. 🙂
Toffee Coffee Cake
I love coffee cakes. They are so versatile and can be made with just about anything. They lend themselves to all sorts of cakes too. They are great for breakfast or snacks or dessert at any time too.
3 3/4 cup flour
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 cup or 1 stick of softened butter
16 oz of either yogurt or sour cream or cream cheese – I used cream cheese this time
2 tsp vanilla
2 cups toffee scones, crushed
1 package butterscotch chips
Preheat the oven to 350* F or 190 * C.
Spray either a cake pan or a baking pan with cooking spray.
Crush the scones and mix together with the butterscotch chips and set aside.
Combine all the dry ingredients in a separate bowl and set aside.
Mix the butter and sugar together in a mixer until smooth and creamy. Add the eggs one at a time, mixing in between each addition. Add either the cream cheese, yogurt or sour cream and vanilla and mix again. I had some organic cream cheese that wasn’t as soft as liked, so I also added a couple of TBSPS of organic oat milk to soften it up a bit too. I rarely buy organic products unless I am cooking for special dietary restrictions, but that is a whole other topic, maybe for later. 🙂
Add the flour half at a time and mix in between. When all the flour is added and everything is mixed together, fold in half of the scones and chips. Spoon the mixture into your prepared pan and spread out evenly. I used a 9×13 baking pan this time, but I often use a bundt pan too.
Once the batter is in the pan, top it with the remaining scone and chip mixture and bake for about 1 1/4 hours or until a toothpick inserted in the middle comes out clean.
Once the cake is completely cooled, cut it how you like and enjoy. You can also add apples to this cake as well, to make a more like a caramel apple toffee cake. YUM!
Stay safe and stay well Everyone. ‘Til next time.