Heath Brickle Coffee Cake

Do you have overnight guests coming for Thanksgiving? This coffee cake is a yummy way to wake up your guests.

But don't try to get all impressive and put it in a Bundt pan. I speak from experience. It sticks. Half of it remains in the pan. Then, if you're making it for a church gathering, you have to do it again. I wrote it in big letters in my cookbook: Don't put in a Bundt pan. So I'll save you the trouble.

Even if it's not as fancy as the Apple Butter Coffee Cake I took to the church brunch, it's just as tasty. And just think: You can learn from my mistakes. What a deal!

Enjoy!

Heath Brickle Coffee Cake

1/2 cup butter
2 cups flour
1 cup brown sugar
1/2 cup sugar
1 cup buttermilk
1 tsp. soda
1 egg
1 tsp. vanilla
1/2 cup Heath Bits o' Brickle chips

Topping
1/2 cup Heath Bits o' Brickle chips
1/4 cup pecans

Blend the flour, sugars and butter. Take out 1/2 cup of this mixture; set aside.

To the rest, add the buttermilk, soda, egg, vanilla and 1/2 cup brickle chips. Blend well. Pour into a greased and floured 9- by 13-inch pan. Top with topping, which you make by combining the 1/2 cup of reserved crumbs with the additional brickle chips and pecans. Sprinkle evenly over the top of the batter and bake in a 350-degree oven for about 30 minutes or until done. I made a glaze with melted butter, powdered sugar, vanilla extract and a little milk and spread over the warm cake. Then I sprinkled it with additional brickle bits.