Heath Bar Pecan Cake

IMG_9390Hello to you all– I had the unfortunate circumstance of making this truly delicious cake the very same week I decided to really watch what I was eating.  So I only ate one piece!  Now that I’m back to my happily sweet-eating self, I’ve just got to make another one of these things.  That one piece I did eat was so, so good– tender and brown sugary cake topped with a pebbly, chocolaty top.  You can’t beat that– delectable.

HEATH BAR PECAN CAKE
2 cups flour
2 cups brown sugar
1/2 cup butter (1 stick)
2/3 cup pecans, chopped
6 Heath* toffee candy bars, chopped
1 egg
1 1 /4 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 tsp. vanilla

Mix the flour and brown sugar.  Cut in the butter with a pastry blender (or food processor) until coarse crumbs form.  At that point remove 1 cup of this mixture and stir it up with the pecans and Heath bar in another bowl.  Set this aside for the topping of the cake.  Then back to the original bowl, add the egg, baking powder, salt, milk and vanilla.  Stir it together and spoon it into a 9″x13″ pan sprayed with cooking spray (or a large 11″ round springform pan).  Sprinkle on the pecan/candy/flour topping and pop it into the oven at 350 degrees for 25 to 30 minutes.IMG_9412This is like making your grandma’s old fashioned coffee cake– but with a little chocolaty crunch on top.  I don’t actually recommend eating it for breakfast (but I know some people who would!) — warm from the oven with the old mug of tea, it is a homey dessert.

*If your market does not have Heath Bars on hand, Skor candy bars are essentially the same.

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