English Toffee Cake
none
2 cups all purpose flour
2 cups firmly packed brown sugar
1/4 teaspoon salt
1/2 cup + 2 tbsp chilled unsalted butter
6 pkg English toffee bars (e.g. Heath); (1.2 oz)
coarsely
chopped
1/3 cup toasted slivered almonds
1 cup buttermilk
1 large egg; beaten
1 teaspoon baking soda
Position rack in center of oven -- preheat to 350. Butter 9x13 pan w/ 2
in.
sides. Mix flour, sugar, and salt in large bowl. Add 1/2 C butter and cut
in
til mixture resembles coarse meal.
Transfer 1 C of mixture to medium bowl for crumb topping. Cut remaining 2
Tbsp butter into crumb topping. Stir in toffee and almonds. Add butter
milk,
egg, vanilla, & baking soda to flour mixture in large bowl and mix until
batter is well combined. Pour batter evenly into prepared pan. Sprinkle
w/
toffee-crumb mixture. Bake until tester inserted in center comes out
clean,
about 35 minutes. Cool. Cut into 2-inch squares.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2104 Calories; 31g Fat (12.8%
calories from fat); 23g Protein; 451g Carbohydrate; 5g Dietary Fiber;
196mg
Cholesterol; 2281mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1
Non-Fat Milk; 5 Fat; 28 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Contributor: Bon Appetit (summer of `89?)
Yield: 1 serving
>From the files of [EMAIL PROTECTED]
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