From the kitchen of Pat H. Guthrie in Pulaski, Virginia, comes this Guthrie Family Recipe for Coffee Cake.
This is a delicious coffee cake which gets better over time, so make it a day or two ahead if you want it at its peak.
¼ lb. butter or margarine (softened)
2 c. plain flour
1 c. brown sugar
½ c. white sugar
1 t. soda
1 c. buttermilk
1 egg (beaten slightly)
1 t. vanilla
¾ to 1 cup Heath Bars (crushed) or chocolate covered toffee – can use Brach’s Chelsea Chips
¼ c. pecans (optional)
Blend butter, flour, and both sugars. Take ½ cup out to save for topping.
Mix (stir) together buttermilk, soda, egg and vanilla.
Add this to flour/sugar mixture.
Stir and mix well.
Pour this into a greased and floured 8” x 13” baking dish or pan.
Crush the Heath Bars. I do this by putting them between sheets of waxed paper and beating them with a hammer to break them up. They should be in very small chunks.
Mix the ½ cup of topping you saved with the crushed Heath bars and the pecans if you use them.
Sprinkle this mixture over the gooey part.
Bake at 350 degrees for 30 minutes.
The Finished Product (From Pat H. Guthrie):