Toffee Bar Coffee Cake
½ lb dark brown sugar (1 cup + 2 tablespoons)
1 cup flour
¼ cup (½ stick) unsalted butter
3 Skor (or Heath) toffee bars, broken into pieces
1/3 cup chopped hazelnuts
1 medium ripe banana, sliced into thin pieces
½ cup of milk
½ egg (2 tablespoons)
½ teaspoon baking soda
½ teaspoon vanilla
1/8 teaspoon salt
Preheat oven to 350 degrees. Using a fork or the wire whisk attachment on a KitchenAid Stand Mixer, blend the dark brown sugar with the flour and softened cube of butter. Set aside ½ cup of the crumb mixture for the topping.
To rest of flour/sugar mixture, add the milk, egg, baking soda and vanilla. Gently fold together the ingredients until well-combined, then stir in the banana. Pour the batter into an ungreased 9 -inch spring form pan. Top with crumb mixture and then finish with toffee bar pieces and hazelnuts.
Bake for 25 to 30 minutes. Test for doneness with a toothpick.
