The Cake Slice Bakers: Heath Bar Crunch Cake

20 Feb

I was happy to see that I had everything on hand for this month’s cake with the exception of the instant espresso powder.  I am not a coffee drinker so it is simply not something I keep at home.  I was off to the grocery store to get the espresso powder and found that the smallest jar was $3.  Yes, it’s not much money but since I would not be using it again and other bakers said it was too intense with the coffee I made an executive decision and decided to leave it out.  I ended up swapping it out for 1 tbsp of cocoa powder.  I made some other minor changes which included adding some sliced almonds to the streusel to make up for not quite 1 cup of heath pieces.  The last of my changes were adding a handful or so of semi-sweet chocolate chips and some more almonds to the batter.

I made the cake for one of my co-worker’s to celebrate his birthday this past Friday.  I did not try the cake myself but got some great reviews from the birthday boy along with my other co-workers.  I hope my fellow bakers enjoyed it as much as my co-workers did.  Check them out here to find out what their thoughts were.

For the cake:

  • 1  1/2 cups all-purpose flour
  • 1 tbsp instant espresso powder
  • 1  1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 stick unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1 egg
  • 1 egg yolk
  • 1  1/2 tsp vanilla extract
  • 1 cup milk

For the streusel:

  • 1 cup chopped heath bars
  • 2 tbsp light brown sugar
  • 2 tbsp all-purpose flour
  • 1 tbsp unsalted butter, softened


Preheat oven to 350 degrees F and grease a 9″ springform pan.  Combine heath bar pieces, sugar, flour and butter in a medium mixing bowl. Work mixture with your fingers until it resembles large crumbs.  Refrigerate until ready to use.


Combine flour, baking powder, salt and espresso powder in a medium mixing bowl.  Combine butter and sugar in a mixing bowl of a stand mixer and cream at medium-high speed until fluffy, about 3 minutes.  With the mixer on low-speed add egg, egg yolk and vanilla extract.

With the mixer on low-speed add 1/3 of the flour mixture and 1/2 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, leveling it with a spatula.  Scatter the streusel evenly over the cake and bake for 55-60 minutes, until toothpick inserted in center comes out clean.

Cool cake in pan on wire rack for 5 minutes.  Release the sides of the pan and use a spatula to slide cake off the pan bottom onto wire rack to finish cooling.  Store cake in a cake keeper or wrapped in plastic wrap at room temperature for up to 3 days.



Posted by on February 20, 2011 in Cakes


9 responses to “The Cake Slice Bakers: Heath Bar Crunch Cake

  1. Kelly-Jane

    February 20, 2011 at 11:38 AM

    Yours looks lovely. I used decaf normal coffee. Cocoa instead sounds good 🙂

  2. Brownieville Girl

    February 20, 2011 at 12:54 PM

    Great minds think alike!!!!!!!

    Love the idea of the almonds in there.

  3. Elle

    February 20, 2011 at 3:42 PM

    Can’t imagine not trying a t least a little sliver, but love the substitutions you made, especially the almonds…might have to make it again using almonds. Really beautiful looking cake, too!

    • nicole

      February 20, 2011 at 5:23 PM

      your looks great! i wish I had left out the coffee.. i am a coffee drinker, but didn’t like it much in this cake.

  4. emily

    February 20, 2011 at 11:52 PM

    Looks Great! Will remember cocoa powder if I bake this again!

  5. Katie

    February 22, 2011 at 3:44 AM

    Your cake loooks delicious. Great idea to use cocoa

  6. Jodie

    February 22, 2011 at 10:25 PM

    I used cocoa too and it tasted great. Nice of you to make it for someone else!

  7. Felice

    February 23, 2011 at 1:41 AM

    Your cake looks delicious.


    February 23, 2011 at 4:40 PM

    Well, I am the birthday boy for whom this was baked. It was absolutely delicious. Just the right amount of crunch and chocolate.


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