Toffee Crunch Cake

This recipe comes from A Pinch of Salt Lake, the Junior League cookbook from Salt Lake City, Utah. It has quickly joined the likes of Irma’s Kahlua Cake as one of our favorite birthday cakes.

The side notes on this cake say, “This is a heavy cake with the toffee sinking to the bottom. It does not require frosting and travels well.”

1 cup firmly packed brown sugar

1 cup sugar

1 teaspoon vanilla extract

1/2 cup butter

2 cups flour

1/2 teaspoon salt

6 crushed chocolate covered toffee bars (use the 1 1/8 ounce Heath bars)

1 egg, beaten

1 cup buttermilk

1 teaspoon baking soda

Preheat oven to 350. In a large bowl mix together with a fork the first 6 ingredients. Remove 1 cup of this mixture to a small bowl. To the reserved cup, add the coarsely  crushed toffee bars; set aside. To the remaining dry ingredients, add the beaten egg, buttermilk and baking soda; mix well.

Pour batter into a 9 x 13” greased and floured pan. Sprinkle with remaining dry candy mixture. Bake for 30-35 minutes.