Description
Perfect for an afternoon snack, or as dessert after a casual meal, this cake incorporates English toffee bits and mini chocolate chips in the streusel topping. Serve warm or at room temperature.
Ingredients
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 cup light brown sugar, packed
- 1 teaspoon baking soda
- ¾ teaspoon salt, divided
- ½ cup unsalted butter, at room temperature
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup mini semisweet chocolate chips
- ½ cup English toffee bits
- ½ cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan and set aside.
- Combine flour
- sugar
- brown sugar
- baking soda
- and 1/2 teaspoon salt in the bowl of an electric mixer. Stir until well blended. Cut in butter with a pastry knife or fork until the mixture resembles coarse meal. Set aside 1/2 cup of the mixture.
- Whisk buttermilk
- egg
- and vanilla extract until the egg is well incorporated. Add buttermilk mixture to the mixer bowl and mix on medium speed
- 4 to 5 minutes. Scrape down the sides of the bowl
- if necessary. Pour batter into the prepared pan.
- Stir together reserved flour mixture
- mini chocolate chips
- English toffee bits
- pecans
- and remaining salt in a small bowl until well mixed. Sprinkle toffee streusel evenly over the cake batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- 30 to 35 minutes. Cool in the pan on a rack
- about 10 minutes. Serve warm or at room temperature
- directly from the baking pan.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 12