Toffee Coffee Cake Loaves

Toffee Coffee Cake Loafs 6

Lately muffins have been on the mind to make and eat.  I don’t know what it is about muffins but, for whatever reason, they’re just so good to have anytime.  They’re incredibly easy to make and the variety you can make is endless.  So while I’ve been baking up a storm of fruit related goodies, I didn’t want to make another cookie or a cake cake or even a brownie right now.  I didn’t want to do anything with fruit either. 

 

Toffee Coffee Cake Loafs 3Toffee Coffee Cake Loafs 1

So I was talking with my family and we had been discussing coffee cake.  We were wondering why it’s called that when there seemingly is never any coffee in it.  But that’s not the point!  It got me thinking about coffee cake and as with any thought about food, I wanted to have some right then and there.  But how could I make it extra special?  I started thinking about what I could put in it that would give it an extra boost of flavor and make it memorable.  Then it struck me—toffee! I have never been one who ate anything like that but it just sounded so right.

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So I quickly ran to the store, got a bag of toffee bits, and rushed back home before I lost any momentum on this one.  Soon I was mixing and melting and after an hour or so, I finally had my coffee cake.  Let me tell you—this coffee cake is incredible! The texture is so smooth and soft, the flavors are a perfect melody (think Ratatouille and Remy), and the smell of it wafting through the air is enough to make anyone’s mouth drool. These really are perfect for breakfast, lunch, or anytime of the day.

*Note—this would be a winning breakfast dessert for that extra special mom in your life since Mother’s Day is right around the corner.

Ingredients

  • 2 ½ cups unbleached all-purpose flour
  • ½ cup extra virgin olive oil
  • ½ cup half and half
  • ¼ cup unsweetened almond milk
  • ¼ tsp salt
  • 3 tsp baking powder (no aluminum)
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 1/3 cup light brown sugar
  • 2 large eggs
  • 1 tsp vanilla bean paste
  • ½ tsp pure vanilla extract
  • 2 tbsp toffee, melted

 

Filling and Topping (you shouldn’t need to use all of this for the filling):

  • 1/3 cup light brown sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 ½ tsp olive oil (add this to the remaining sugar mixture)
  • 1 tbsp flour (add this to the remaining sugar mixture)

Directions:

Preheat oven to 375 degrees Fahrenheit

In a large mixing bowl, add in eggs, sugar, vanillas, oil, milk, and stir everything together until well combined.  For the toffee, add just a tiny amount of water and place in microwave (in a microwave safe bowl) and microwave in 10 second increments.  This will take you 4-6 times until it gets to a liquid like consistency—this is what you are aiming for.  Once it reaches this point, mix into the base mixture and combine as best as you can.  Add in the flour, baking powder, salt, and spices and mix everything until very well combined.

In an 8 cavity loaf pan, spray each one with non-stick spray and spread.  This way you will definitely make sure they won’t stick.  Pour enough batter into each that it’s only filled just under halfway.  Lightly sprinkle the filling and topping mixture onto each just enough to cover the batter.  Spread the remaining batter onto each one, but not building it up that it hits the top of the cavity.  Spread the remaining filling and topping mixture over each loaf and use some toffee chips to place on top if you desire.

At this point, you may have some left over batter which you can just make as regular muffins.  I had enough left over to make three muffins.

Place in oven and bake for 17 minutes.  Once done, allow to cool in pan then remove.

Enjoy!

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