a chunky vegetable soup that is creamy.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 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 9×13-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.
Nutrition Facts
| Calories | 416 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 9 g |
| Sodium | 334 mg |
| Sugars | 40 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |