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'.



Meg said...


Margaret Golla said...

Even with it not rising, it was YUM!