Brown Sugar Toffee Snack Cake

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Source: Culinary Concoctions by Peabody



Brown Sugar Toffee Snack Cake

4 ounces unsalted butter, at room temperature
1 cup dark brown sugar, packed
1 egg
1 tsp vanilla extract
1 1/4 cup self rising flour
1/4 cup sour cream
1/4 cup buttermilk
1 1/2 cups milk chocolate covered toffee pieces, divided

Preheat oven to 350F.

Spray a 8-x-8-inch pan with baking spray, or butter and flour it. Set aside.

Using a stand mixer, cream together the butter and brown sugar on medium speed until light and fluffy, about 3 minutes.

Add the egg and vanilla extract and beat until incorporated.

In a small bowl whisk together the buttermilk and sour cream.

Turn mixer speed to low. Starting with the flour alternate, 1/3 flour, ½ buttermilk mixture, 1/3 flour, remaining ½ buttermilk mixture, remaining 1/3 flour.

Fold in ½ cup milk chocolate covered toffee pieces.

Pour into prepared pan and bake for 25-30 minutes. Insert a knife or wooden skewer to test for doneness.

Remove from oven. Sprinkle the remaining 1 cup chocolate covered toffee pieces on top. The chocolate should melt, that’s okay, you want that.

Best if eaten the day of, as the toffee will get a little sticky. Store in an air tight container for up to 3 days.