For year's many of my recipes have sat on 5 x 8 index cards. I always remark that if I ever lost these cards I would lose many recipes that are not written down anywhere else. The chances of ever finding them again would be slim and none. By starting this blog, it has given me the opportunity to not only share these recipes but to have them saved to another medium.
The coffee cake I am sharing this morning is one of those recipes that I found years ago either in the newspaper or family magazine. It's called Tilly Draisen's Toffee Treasure Cake. It has become a Thanksgiving tradition. As our family arrives around 11 AM, they are looking for something to snack on before our 1:30 PM serving of turkey and fixin's. This is a great fill in and even though there are Heath bars in it, you'll never taste the chocolate. And by the way, I just enjoyed a piece with a big cup of coffee. I have to make sure it's OK for the guests!
Preheat the oven to 325 degrees.
Combine 1/4 cup of sugar and 1 teaspoon of cinnamon and put aside.
1 cup of white sugar
1/2 cup of butter
1 cup of sour cream
1 teaspoon of vanilla
A pinch of salt
2 cups of flour
1-1/2 teaspoons of baking powder
1 teaspoon of baking soda
3 Heath Bars broken into small pieces (or use 1/2 bag of Heath Bar Bits)
1/4 cup of chopped walnuts
1/4 cup melted butter
Cream butter with sugar, add eggs and vanilla and mix until blended. Add sour cream and mix well. Add dry ingredients and blend to smooth. Lightly grease a 10" tube pan. Start with a tablespoon of cinnamon mixture in the bottom. Spread 1/2 of the cake mixture into the pan, it will be slightly thick. Sprinkle half the cinnamon mixture, 1/2 the Heath Bars and 1/2 the walnuts over the mixture in the pan. Spread the remainder of the cake batter and repeat with the cinnamon, Heath bars and walnuts. Before you place the cake in the oven, pour the melted butter over the cake. Bake for 45-55 minutes or until golden brown and the cake springs back (or passes the clean tooth pick test!). Serving this warm is the best.