Heath Bar Cake
A one-bowl cake topped with a generous layer of Heath Bar crumble, perfect when paired with a scoop of vanilla ice cream.
Ingredients
- 2 cups brown sugar
- 2 cups all purpose flour
- 1/2 cup unsalted butter, cubed into 1/2 inch pieces
- 1/2 tsp salt
- 2 eggs
- 1 cup milk (any kind)
- 1 tsp vanilla
- 6 Heath Bars
Instructions
Heath Bar Crumble
- Chop Heath Bars: Using a sharp knife, roughly chop the Heath Bars into small pieces.
- Combine Brown Sugar, Butter and Flour. In a large bowl, combine brown sugar, flour, and butter until the mixture resembles a coarse sand.
- Mix in the Heath Bars: In a small bowl combine 1 cup of the flour mixture with the chopped Heath Bars. Set aside.
Make the Cake
- Prepare the Pan: Grease a 9 x 13 inch baking dish and preheat the oven to 350℉ (175℃).
- Make the Batter: Add eggs, milk, and vanilla to the remaining flour mixture. Using a hand mixer or wooden spoon, beat until smooth batter forms (a few lumps are okay). Pour the batter into the prepared pan.
- Bake: Bake for 15-20 minutes or until the center is just set. Remove the cake from the oven and evenly sprinkle the Heath Bar crumble over the top of the cake. Return to the oven an bake an additional 10-15 minutes or until a cake tested inserted into the center comes out clean.
- Cool: Let the cake cool completely. Serve with a scoop of vanilla ice cream for the ultimate treat.
Notes
- The cake will keep in an airtight container at room temperature for up to 5 days
- Halve the recipe and use an 8 or 9 inch square baking pan
- To make the cake gluten-free, substitute your favorite 1:1 gluten-free flour blend