Ready for coffee cake with a twist? This Heath Bar coffee cake recipe will hit the spot! It’s moist and crumbly and easy to make. With a delicious Heath Bar streusel topping, this coffee cake is perfect for brunch, potlucks, holiday breakfasts, or just for fun when you’re craving something sweet.
This Heath Bar coffee cake is pretty simple to make. Check out my tips, tricks, and substitutes for making this recipe below.
Heath Bar Substitutes
The crushed Heath Bars give this recipe its signature flavor, but there are a few substitutes you can make that will give similar results:
Tips for Crushing Your Heath Bars and Pecans
The combination of Heath Bars and pecans give this coffee cake streusel topping a delicious crunch. To crush them, try one of these methods:
Storing Your Heath Bar Coffee Cake
Cover your coffee cake and it will keep in the fridge for about one week. You can also freeze the coffee cake after it’s baked. Wrap the cake (whole or in slices) tightly in plastic wrap and foil. Then freeze for later and use within three months.
Want to Use Buttermilk?
I use regular milk in this recipe, but I know some people prefer buttermilk in their coffee cake. If that’s you, feel free to sub the regular milk for buttermilk. It will add a hint of tartness to the recipe.
Ways to Enjoy This Coffee Cake with Streusel
Did you make this heath bar coffee cake with streusel? I’d love to see your creations on Instagram! Make sure to tag your post with #azbrecipes or #azestybiterecipes, so I’ll be sure to see them. Enjoy!
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