Commercial RecipeNutty Toffee Coffee Cake
Details
- Time
- 0 minutes
- Yields
- 64 servings
Coffee cake just got a delicious makeover. HEATH Toffee Bits have come to make this amazing Nutty Toffee Coffee Cake tastier than your guests could ever imagine. They'll want to take the whole thing home with them, so make sure you've got enough to go around!
Ingredients & Directions
Ingredients
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2 lbs. 3 oz.light brown sugar, divided
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2 lbs. 13 oz.all-purpose flour, divided
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1 lb. 2 oz.unsalted butter, softened and divided
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1 lb. 8 oz.granulated sugar
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40 fl. oz.milk
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7 oz. (4 large)eggs
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1⁄2 oz.vanilla extract
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3 Tbsp.baking powder
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2 tsp.ground cinnamon
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1 tsp.salt
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12 oz.chopped pecans
Directions
Heat convection oven to 300°F (standard oven: 350°F). Lightly spray one 18x26-inch full sheet pan with vegetable cooking spray. Place parchment paper on prepared sheet pan. Place pan extender on prepared sheet pan.
Stir together 12 oz. HEATH Toffee Bits, 11 oz. brown sugar, 5 oz. flour and 6 oz. butter in large bowl. Using your fingers, a fork, or a pastry cutter, work the butter into the dry ingredients until crumbs are formed. Set aside.
Mix remaining 1 lb. 8 oz. brown sugar, remaining 12 oz. butter and granulated sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add milk, eggs and vanilla, mixing until fully incorporated. Blend remaining 2 lbs. 8 oz. flour, baking powder, cinnamon and salt in large bowl. Gradually add to butter mixture, mixing until well blended. Stir in remaining HEATH Toffee Bits and pecans. Spread batter into prepared pan.
Sprinkle reserved crumb topping over batter. Bake 40 to 50 minutes* or until wooden pick inserted in center comes out clean. Cool. Serve warm or cool. Cut into 2x3-inch servings.
Step 4: If using convection oven, rotate sheet pan one-half turn (180°) after 20 minutes of baking.