Brown Sugar Toffee Cake

1 1/2 cups all-purpose flour
1/4 tsp baking soda
1/8 tsp baking powder
1/8 tsp salt 6 Tbs butter, softened
1 cup dark brown sugar
1/2 cup sugar
2 eggs, at room temperature
1/4 cup cold, strong coffee
1 tsp vanilla extract
1/2 cup plain yogurt, at room temperature
3 milk chocolate-toffee bars, such as Heath

1) Preheat oven to 325F. Coat 9-inch round cake pan with cooking spray.
2) Whisk together flour, baking soda, baking powder and salt in large bowl. Set aside.
3) Beat butter, brown sugar and sugar with electric mixer until smooth in separate bowl. Beat in eggs one at a time and then beat in coffee and vanilla extract. Add 1/4 cup yogurt and beat until smooth.
Add half of flour mixture and beat until smooth. Beat in remaining 1/4 cup yogurt, then remaining flour mixture. Beat 2 to 3 minutes, or until batter is smooth and creamy.
4) Spread batter in prepared cake pan, and bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes.
5) Meanwhile, pulse milk chocolate-toffee bars in food processor 8 times, or until crushed into bits. (It's ok if some bits are larger than others.) Unmold cake from pan and set on wire rack. Sprinkle chocolate-toffee bits on top of cake while hot. Cool completely before serving.

Review: I was granted another houseparty and was provided with a Keurig Vue to showcase. Of course, that meant I needed to make coffee cake! This was a little difficult to navigate at 6:30am. None of my ingredients were at room temperature and I accidentally melted the butter when trying to soften it in the microwave. Regardless of all of this, it came out just fine. Especially considering I had bought a bag of Heath bits, instead of messing with the food processor. This cake was a huge hit and a great complement to coffee!

Adapted from:
http://www.vegetariantimes.com/recipe/brown-sugar-toffee-cake/