Diana Takes A Bite's #1 commenter.A turning point in my life: I was recently introduced as
That's true, I nodded and shook the person's hand. The truth is, my tall lady friend is totally awesome and her blog is like watching a TV sitcom. I don't actually watch TV unless there is a Blazers game on ESPN or if it's Top Chef season or if Diana's Blog turned into a sitcom - which would be highly entertaining, charming and informational. A few months ago Diana posted a recipe for Skor Bar Coffee Cake that her mom's former colleague used to make.
I nearly drowned in my own drool.
I vowed to make this recipe. After several attempts (Thanksgiving morning - time consumed by quinoa salad, Christmas Day - vetoed by Uncle George's pecan pie) and desperate texts (ie. I didn't buy enough Skor bars - what to do?) I finally made it. I altered the recipe to my family's tastes as my Significant Mother (btw, I got from D Takes a B) creeped over my shoulder with a "I like walnuts" whimper while I was making it. So I added walnuts and put less sugar than the original recipe called for. My family was a little confused if this was for breakfast or dessert but by the end of the day it was gone.
I smuggled Skor bars to Greece in hopes of making this for my relatives there. I hastily made the entire cake from soup to nuts in less than an hour and used baking powder instead of baking soda.
"It's the same thing!" My Aunt Mary insisted as I scoured her kitchen for baking soda to no avail. I used the baking powder instead and it turned into a fluffier cake, which was still adored by all. The baking soda version creates a more toffee-like chewy texture. I recommend baking soda all the way, unless you like fluffy over chewy.
Thanks to Diana Takes a Bite, this recipe is the #1 favorite coffee cake of her #1 commenter.
3/4 lb dark brown sugar
2 cups flour
½ cup (1 stick) unsalted butter
4 Skor (or Heath) bars, broken into pieces
3/4 cup walnut pieces
1 cup of milk
1 teaspoon baking soda
1 teaspoon vanilla
¼ teaspoon salt
Preheat oven to 350 degrees. Using a fork, blend the dark brown sugar with the flour and softened cube of butter. Set aside 1 cup of the crumb mixture for the topping.
To rest of flour/sugar mixture, add the milk, egg, baking soda and vanilla. Gently fold together the ingredients until well-combined and then pour into ungreased 9 x 13 pan. Top with crumb mixture and then finish with Heath bar and walnut pieces.
Bake for 30 to 40 minutes (mine was down at 35 minutes). Test for doneness with a toothpick.