Source: Culinary Concoctions by Peabody
Brown Sugar Toffee Snack Cake
4 ounces unsalted butter, at room temperature
1 cup dark brown sugar, packed
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.