We always enjoy this coffee cake on Thanksgiving and Christmas and other special occasions!
1 stick butter (1/4 lb.) 2 C. flour 1 C. brown sugar 1/2 C. white sugar 1 C. buttermilk (or can sour regular milk with a little bit of vinegar) 1 tsp. baking soda 1 egg 1 tsp. vanilla For topping: 3/4 C. chopped heath bars 1/4 C. chopped pecans
Blend flour, brown sugar, and white sugar. Remove 1/2 C. of this mixture and save. Add milk, baking soda, egg and vanilla to remaining mixture. Blend well. Put in greased and floured 9x13 pan. For the topping, crush heath bars and nuts and add to the saved mixture. Sprinkle evenly over top and bake at 350 degrees for 30 minutes.
Samantha Muma
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