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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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TOFFEE COFFEE CAKE

From: Nancy Polinsky, Squirrel Hill
Primary category: Desserts

Ingredients

1 cup brown sugar, firmly packed
1 cup sugar
2 cups sifted flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter
1 cup buttermilk
1 egg
1/2 tsp vanilla
5 Heath bars or 1 package toffee bites
1/2 cup chopped pecans

Procedure

Put sugars in a bowl and mix. Sift in dry ingredients and mix. Cut in butter. Remove 1/2 cup of mixture and set aside. To the remainder add buttermilk, egg and vanilla. Beat well and turn into a greased 9 x 13" pan. Combine the reserved dry ingredients with the candy and nuts and sprinkle over batter. Bake at 350 degrees for 30-35 minutes.

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Toffee Coffee Cake - NOTES

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Toffee Coffee Cake - REVIEWS

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