3/1/13

Foodie Friday -- Apple Toffee Coffee Cake

I originally found this recipe on the Baker Mama blog. But I changed it a little bit. One of the ingredients I had wasn't exactly what was called for. AND, this is the biggie, I suspect my self-rising flour had exceeded it's ability to rise--I have no idea when I had bought this flour. My bad. This didn't make it as much of a coffee cake as a 'blondie' - type brownie texture.

Don't get me wrong. This was a wonderful recipe, but I think you need to be warned that your results might be different.
Apple Toffee Coffee Cake

2 cups sugar
2 eggs
3/4 cup canola oil
1 tsp. vanilla
2 1/2 cups self-rising flour
2 cups peeled and diced tart apples
1 bag (8 ounces) chocolate toffee bits

Preheat oven to 350 degrees. Spray 9 x 13 inch baking dish with non-stick cooking spray.

In a large bowl, combine sugar, eggs, oil, and vanilla. Stir in flour. The batter will be very thick at this point. Stir in apples and 1 cup toffee bits. Spread into prepared baking dish. Sprinkle with toffee bits.

Bake for 35-40 minutes, or until golden and a toothpick inserted into the center comes out clean. Cool slightly before cutting.

Hints & Suggestions:
  • I finely diced the apples, which made the apples a little less prominent
  • I didn't have chocolate toffee bits, so used plain Heath toffee bits. And the package had been previously opened, so I just saved some to sprinkle on top
  • Check your self-rising flour to make sure it's still viable. Sometimes the baking powder in the self-rising flour will lose it's 'umph'.
There were three of us and we managed to demolish the entire pan in less than twelve hours. Jus' sayin'.

Enjoy!

2 comments:

Meg said...

Yum!

Margaret Golla said...

Even with it not rising, it was YUM!