Coffee Heath Bar Cake

Coffee Heath Bar Cake from Cake Keeper Cakes

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For the Cake:

• 1½ cups all purpose flour
• 1 Tbsp instant espresso powder (optional, see note)
• 1½ tsp baking powder
• ½ tsp salt
• ½ cup (1 stick) unsalted butter, softened
• 1 cup packed light brown sugar
• 1 egg
• 1 egg yolk
• 1½ tsp vanilla extract
• 1 cup milk

For the Streusel:

• 4 Heath bars (1.4 oz. each) chopped, or 1 cup prechopped Heath bits
• 2 tbsp light brown sugar
• 2 Tbsp all purpose flour
• 1 Tbsp butter, softened

Preheat the oven to 350F. Grease a 9-inch round springform pan.
For the Streusel: Combine the Heath toffee bits, brown sugar, flour and butter in a medium mixing bowl. Work the mixture with your fingers until it resembles large crumbs. Refrigerate until ready to use.
For the Cake: Combine the flour, espresso powder, baking powder and salt in a medium mixing bowl.
Combine the butter and brown sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary.
With the mixer on low speed, add the egg, egg yolk and vanilla.With the mixer on low speed, add a third of the flour mixture and then half the milk, scraping down the bowl after each addition. Repeat, alternating the flour and milk, ending with the flour.
Scrape the batter into the prepared pan and smooth into an even layer with a spatula. Scatter the streusel onto the batter, distributing it evenly over the cake.
Bake the cake until golden and a toothpick inserted in the center comes out clean, 55 to 60 minutes (Mine was done in 50 minutes). Let the cake cool in the pan on a wire rack for 5 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom to onto a wire rack.
Cool completely, cut into wedges and serve. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.
NOTE: If you don't enjoy the coffee flavoring, it can be omitted from the recipe.