Ingredients
12
12 servings
- •2 cups all-purpose flour
- •1 cup white sugar
- •1 cup light brown sugar, packed
- •1 teaspoon baking soda
- •¾ teaspoon salt, divided
- •½ cup unsalted butter, at room temperature
- •1 cup buttermilk
- •1 large egg
- •1 teaspoon vanilla extract
- •½ cup mini semisweet chocolate chips
- •½ cup English toffee bits
- •½ cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan and set aside.
- 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.
- 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.
- 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.
- 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.
Nutritional Facts
Per 12 servings
- Calories: 416
- Carbohydrate: 63g
- Fat: 18g
- Fiber: 1g
- Protein: 4g
- Sugar: 40g
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