“Today someone brought donuts!” She’ll exclaim, as giddy as the students she teaches. (Her sweet tooth is almost as potent as mine.)
I typically roll my eyes and say, “Great, mom,” before changing the subject to something more important – like what I’m making for dinner or how hard “thigh” was during my Bar Method class that night. As a 9 to 5 office dweller, I don’t quite understand how necessary that mid-morning burst of sugar is for getting through a day of educating rugrats with short attention spans.
As much as my mom loves her raised glazed donuts, her favorite pick-me-up from the teacher’s lounge is actually the Skor Bar Coffee Cake one of her former colleagues used to make on special occasions. My mom enjoyed the cake so much that she eventually got the recipe so she could make it for my brothers and me at home. It was an instant favorite in our house – especially when it was still warm and gooey from the oven.
Today, the Skor Bar Coffee Cake is my go-to recipe when I need an easy crowd-pleasing treat for a party or office celebration. It’s not hard to see why everyone loves this cake – it contains a pound of brown sugar and six Skor candy bars. Paula Deen would certainly approve, but I’m not sure any nutritionist would go near the thing.
Regardless, when insulin levels get low, the Skor Bar Coffee Cake will come through every time. Just don’t feed it to the rugrats – they won’t just be bouncing off the walls, they’ll be bouncing off the roof.
Skor Bar Coffee Cake
1 lb dark brown sugar
2 cups flour
½ cup (1 stick) unsalted butter
6 Skor (or Heath) bars, broken into pieces
1 cup of milk (I used skim)
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 pieces.