News From Terre Haute, Indiana

March 3, 2013

Tried 'n’ True: Heath Bar Coffee Cake a treat for breakfast

Jackie Lindley
Special to the Tribune-Star

---- — Editor's note: Recipe has been corrected.

When we go up north to visit our friends, I try to take something for breakfast. The men usually go out by themselves at noon or maybe we all four go out. But we eat at home for breakfast. Pat Rhoads gave me this recipe in the late 1960s or early 1970s. Our kids were very young. If you like Heath candy bars, you’ll like this coffee cake. I do know that I don’t go up to the Knapps’ or Condits’ without this coffee cake. It’s really easy to make. Hope you enjoy this as much as our friends do. Thanks, Pat.

Heath Bar Coffee Cake

Batter:

1 cup brown sugar

1/2 cup sugar

1/4 cup butter (1 stick)

2 cups flour

1 cup buttermilk (or sour milk)

1 teaspoon baking soda

1 egg

1 teaspoon vanilla

Topping:

1 cup Heath bar bits or 6 bars, crushed

1/4 cup chopped nuts

• Blend the sugars, flour and butter. Take out 1/2 cup mixture and set aside.

• Add buttermilk, baking soda, egg and vanilla to make batter.

• Pour half of the batter into a 9- by 13-inch sprayed pan.

• Mix topping ingredients.

• Add the set aside mixture to the candy-nut topping. Sprinkle half of this mixture onto the layer of batter in the pan.

• Pour remaining half of batter on top; then sprinkle with remaining half of candy-nut topping.

• Bake at 350 degrees for 30 minutes.

Note: Freezes well.



Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.