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Category: Cakes
Prep Time: Cook Time: Total Time:
4 oz 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 350. Spray a 8-x-8-inch pan with baking spray, or butter and flour it. Set aside.
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, 1/2 buttermilk mixture, 1/3 flour, remaining 1/2 buttermilk mixture, remaining 1/3 flour. Fold in 1/2 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. (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.)
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BROWN SUGAR TOFFEE SNACK CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
4 oz 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 350. Spray a 8-x-8-inch pan with baking spray, or butter and flour it. Set aside.
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, 1/2 buttermilk mixture, 1/3 flour, remaining 1/2 buttermilk mixture, remaining 1/3 flour. Fold in 1/2 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. (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.)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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