Brown Sugar Toffee Snack Cake

October 21, 2018

Get ready for the perfect coffee break. This cake is best eaten the same day you make it (so we give you permission to eat it all up)!

Brown Sugar Toffee Snack Cake

Ingredients:

• 4 ounces unsalted butter, at room temperature
• 1 cup dark brown sugar, packed
• 1 egg
• 1 tsp vanilla extract*
• 1 ¼ cup self rising flour
• ¼ cup sour cream
• ¼ cup buttermilk
• 1 ½ cups milk chocolate covered toffee pieces, divided*
• Available from Well Seasoned

Instructions:

1. Preheat oven to 350F.
2. Spray a 8-x-8-inch pan with baking spray, or butter and flour it. Set aside.
3. Using a stand mixer, cream together the butter and brown sugar on medium speed until light and fluffy, about 3 minutes.
4. Add the egg and vanilla extract and beat until incorporated.
5. In a small bowl whisk together the buttermilk and sour cream.
6. 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.
7. Fold in ½ cup milk chocolate covered toffee pieces.
8. Pour into prepared pan and bake for 25-30 minutes. Insert a knife or wooden skewer to test for doneness.
9. Remove from oven. Sprinkle the remaining 1 cup chocolate covered toffee pieces on top. The chocolate should melt, that’s okay, you want that.
10. 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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