Peanut Butter Toffee Coffee Cake

I think the combination of peanut butter and toffee is so delicious so I wanted to incorporate both of the flavors somehow.  The obvious thing would be to put them into cookies but I wanted to do something a little different.  I've been wanting to make homemade coffee cake for awhile so I thought that it would be a perfect combination and I was really right!  This cake is fantastic.  The cake is super moist with the perfect flavor combination of peanut butter and toffee.  The crumb topping is is thick and super crunchy and crumbly with the same flavor combo of peanut butter and toffee.   This cake is seriously dangerous and I have to get it out of my house before I gain 5 lbs just from looking at it.   This cake would make a great addition to breakfast or brunch menu or it's a delicious after school snack for the kids.

Ingredients:

2 cups flour

3/4 cup white sugar
3/4 cup brown sugar
6 tablespoons butter, softened
1 cup milk

1egg

2 teaspoons baking powder

1 teaspoon vanilla extract

1/2 cup creamy peanut butter

1/2 cup peanut butter chips

1 cup toffee bits, divided (1/2 cup - 1/2 cup)
 

 

Preparation:

 

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a round cake pan or a 9x13 inch pan.  Combine flour, sugar, brown sugar and butter; mix on low speed with an electric mixer until crumbly. Remove 1/2 cup of crumb mixture and set aside to be used for topping.  To one half of the crubm mixtures add milk, baking powder, vanilla, egg, and peanut butter; beat at low speed until well mixed.  Add in 1/2 cup of toffee bits and beat until combined. Spread batter evenly in pan.  To make the topping: In a small bowl, mix peanut butter chips, 1/2 cup toffee bits, and reserved 1/2 cup crumb mixture. Sprinkle mixture evenly over batter in pan.  Bake for 45 minutes, or until it tests done. Cool cake completely in pan on rack.