Brown Sugar Toffee Cake

Serves 12

This cake turns out best when all ingredients have come to room temperature. Serve with vanilla ice cream.



1 1/2 cups all-purpose flour
1/4 tsp. baking soda
1/8 tsp. baking powder
1/8 tsp. salt
6 Tbs. butter, softened
1 cup dark brown sugar
1/2 cup sugar
2 eggs, at room temperature
1/4 cup cold strong coffee
1 tsp. vanilla extract
1/2 cup fat-free plain yogurt, at room temperature
3 milk chocolate-toffee bars, such as Heath

1. Preheat oven to 325 degrees. Coat 9-inch round cake pan with cooking spray.
2. Whisk together four, baking soda, baking powder, and salt in a large bowl. Set aside.
3. Beat butter, brown sugar, and sugar with electric mixer until smooth in separate bowl. Beat in eggs one at a time, and then beat in coffee and vanilla extract. Add 1/4 cup yogurt, and beat until smooth. Add half of flour mixture, and beat until smooth. Beat in remaining 1/4 cup yogurt, then remaining flour mixture. Beat 2-3 minutes, or until batter is smooth and creamy.
4. Spread batter in prepared cake pan, and bake 35-40 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes.
5. Meanwhile, chop the milk chocolate-toffee bars into crushed bits (food processor or knife works just fine). Unmold cake from pan, and set on wire rack. Sprinkle chocolate-toffee bits on top of the cake while it is still hot. Cool completely before serving.

Recipe from Vegetarian Times magazine, May/June 2010 issue