Coffee Toffee Chocolate Cinnamon Cake

Coffee Toffee Chocolate Cinnamon Cake

By: Nancy - Las Vegas, NV - Recipe Contest 2015

"You can also use Almond Roca candy, crumbled, in place of Heath Bars, this cake is a great combination of chocolate, pecans, coffee, toffee and cinnamon."

This is a user-submitted recipe. It was also tested in the kitchen of the Door County Coffee Café.



Featured ingredient: Private Reserve Coffee 10 oz. Bag Ground

  • 2 cups brown sugar, packed
  • 2 cups sifted all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup butter, softened
  • 3/4 cup strong brewed & cold Door County Coffee Private Reserve coffee (to brew strong coffee, use 1/2 the water you normally would use)
  • 1/4 cup half and half
  • 1 large egg, beaten
  • 1 teaspoon pure vanilla extract
  • 6 Toffee Heath Candy Bars, crumbled
  • 3/4 cup chopped pecan nuts


  1. Preheat oven to 350*
  2. Grease and flour a 13 inch x 9 inch baking dish.
  3. In a large bowl, combine the sugar, flour, cinnamon, coco powder and butter.
  4. Mix until well blended, (reserve 1 cup, set aside).
  5. In small bowl, beat Private Reserve coffee, half and half, egg, baking soda and vanilla extract.
  6. Stir mixture into the flour mixture.
  7. Pour batter into prepared baking dish.
  8. Sprinkle reserved cup of flour mixture evenly over the batter.
  9. Top with crumbled toffee bars and pecans.
  10. Bake 30 to 40 minutes.
  11. Let cool on a wire rack.
  12. Cut into 12 squares.

Serves 12