• Preparation Time 20 minutes
  • Baking Time 55 minutes
  • Makes 16 to 18 servings
  • Freezing Excellent
  • Chocolate Buttercrunch Coffeecake
    Chocolate Buttercrunch Coffeecake

Ready.
Set.
Make.

Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.

Lets Make

Ingredients

  • Filling
  • 1 1/4 cups toffee bits
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped pecans
  • 2 tbsp packed brown sugar
  • Cake
  • 1 cup butter, softened
  • 1 1/4 cups packed brown sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 3 cups Robin Hood® Original All Purpose Flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups buttermilk

Serving Size: 16 to 18 servings

Filling

Unit conversion :
none
1 1/4 cups
300 mL
toffee bits

Unit conversion :
312.5 ml
60 tsp
20 tbsp
1 cup
250 mL
semi-sweet chocolate chips

Unit conversion :
250 ml
48 tsp
16 tbsp
1/2 cup
125 mL
chopped pecans

Unit conversion :
125 ml
24 tsp
8 tbsp
2 tbsp
30 mL
packed brown sugar

Unit conversion :
30 ml
6 tsp
Cake

Unit conversion :
none
1 cup
250 mL
butter, softened

Unit conversion :
250 ml
48 tsp
16 tbsp
1 1/4 cups
300 mL
packed brown sugar

Unit conversion :
312.5 ml
60 tsp
20 tbsp
4
4
eggs

1 tsp
5 mL
vanilla extract

Unit conversion :
5 ml

Unit conversion :
750 ml
144 tsp
48 tbsp
1 1/2 tsp
7 mL
baking powder

Unit conversion :
7.5 ml
1 tsp
5 mL
baking soda

Unit conversion :
5 ml
1/2 tsp
2 mL
salt

Unit conversion :
2.5 ml
1 1/4 cups
300 mL
buttermilk

Unit conversion :
312.5 ml
60 tsp
20 tbsp
Next

Directions

Serving Size: 16 to 18 servings

  • Preheat oven to 350°F (180°C). Grease a 10” (25 cm) Bundt pan.
  • Combine toffee bits, semi-sweet chocolate chips, pecans and brown sugar in bowl. Set aside.
  • Beat butter and sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. In separate bowl, combine flour, baking powder, baking soda and salt; stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk.
  • Spread 1/3 of the batter into prepared pan. Sprinkle with 1/3 of toffee bits mixture. Continue with two more layers of batter and filling, ending with filling.
  • Bake in centre of preheated oven for 55 minutes or until a toothpick inserted in the centre comes out clean. Cool in pan on rack for 20 minutes. Serve warm or at room temperature.
  • Optional Icing: For a quick-and-easy glaze; whisk together ½ cup (125 mL) icing sugar, 3 tbsp (45 mL) maple syrup and 2 tsp (10 mL) vanilla extract. Pour over cake, letting excess drip down sides of cake.
Finish

Finished!

You made
that look
easy.

Browse more must-make recipes.
You know you want to.

snap a pic and show it off!
View all recipes
Our
most-made
recipes
Check out these classic recipes from Robin Hood®
Download
View all
Bake fresh fruit into everything.
Back to top