Ingredients for Butter Toffee Brunch Cake
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups granulated sugar
- ¾ cup packed brown sugar
- All Purpose Flour
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ cup chopped nuts (pecans or walnuts recommended)
- English Toffee Bits
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How to Make Butter Toffee Brunch Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9-inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 ½ cups granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
- Reduce speed to low. Gradually add 3 cups all-purpose flour, beating until just combined.
- Reserve ½ cup of the flour mixture for the topping.
- In a separate bowl, whisk together 1 cup buttermilk, 2 large eggs, 1 teaspoon baking soda, and 1 teaspoon vanilla extract.
- Add the wet ingredients to the remaining flour mixture and beat until just combined. Do not overmix.
- Pour batter into the prepared baking pan.
- In a medium bowl, combine the reserved flour mixture, ½ cup chopped nuts (pecans or walnuts recommended), and ½ cup chopped toffee candy.
- Sprinkle the toffee mixture evenly over the batter.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
59g
Fat
22g
Carbs
9g
