Brown Sugar Cake with Toffee Streusel
Description
Perfect for an afternoon snack, or as dessert after a casual meal, this brown sugar cake incorporates English toffee bits and mini chocolate chips in the streusel topping.
Ingredients
•
2 cups all-purpose flour
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1 cup white sugar
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1 cup light brown sugar, packed
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1 teaspoon baking soda
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3/4 teaspoon salt, divided
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1/2 cup unsalted butter, at room temperature
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1 cup buttermilk
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1 large egg
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1 teaspoon vanilla extract
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1/2 cup mini semisweet chocolate chips
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1/2 cup English toffee bits
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1/2 cup chopped pecans
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan and set aside.
2
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.
3
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.
4
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.
5
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.