Toffee Coffee Cake

Name: Toffee Coffee Cake
Yield: Yield: 15 servings.
Ingredients: ¾ cup pecans; 1½ tsp pure vanilla extract; 2 eggs; 1 cup brown sugar; ½ cup margarine or butter, cut in chunks; ½ cup margarine or butter, cut in chunks; 1 cup toffee bits (or 4 Skor bars, 1.4 oz/39 g each, broken up); 1 cup toffee bits (or 4 Skor bars, 1.4 oz/39 g each, broken up); ¼ cup brown sugar, lightly packed; 1 tsp baking powder; ¼ tsp salt; 1 cup yogurt or sour cream (low-fat or regular); 1¾ cups flour; 1 cup yogurt or sour cream (low-fat or regular); 1 cup yogurt or sour cream (low-fat or regular); 1 tsp baking soda; 1 cup yogurt or sour cream (low-fat or regular)

Preparation info

Yield:
15
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

My helpers loved this addictive cake so much, they barely left any for taste testing.

Ingredients

Topping

¾ cup pecans
¼ cup brown sugar, lightly packed
1

Vegetarian
Cake

Method

Preheat oven to 350°F. Process all ingredients on the steel blade. For machines with nested bowls.

For topping: Coarsely chop nuts, brown sugar and toffee bits, using 10 to 12 on/off pulses. (If using Skor bars, processing time will take