Ingredients

1 cup unsalted butter, softened

1½ cups brown sugar

3 large eggs, room temperature

2 teaspoons vanilla extract

2½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

For the topping:

Chopped pecans or walnuts, roasted (about 1 cup)
Toffee bits or crushed butterscotch candies (about ½ cup)
2 tablespoons brown sugar
2 tablespoons melted butter

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or line it with parchment paper for easy release.

Step 2: In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 3-4 minutes to incorporate air.

Step 3: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add this dry mixture to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients, mixing until just combined.

Step 5: Pour the batter into the prepared baking dish, spreading it evenly.

Step 6: Combine the chopped nuts, toffee bits, brown sugar, and melted butter in a small bowl. Sprinkle this topping generously over the cake batter.

Step 7: Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Allow the cake to cool completely before cutting to preserve the crunch and texture.

Tips & Variations

For extra texture, add crushed pretzels to the topping for a sweet and salty crunch.

If nut-free, substitute graham cracker crumbs for the nuts, combined with the toffee bits.

For a more decadent finish, drizzle warmed butterscotch sauce or whiskey caramel over the top after baking.

Use parchment paper in your pan for easier removal and cleaner edges.

Storage

Store the cake tightly wrapped at room temperature for 3–4 days. In the refrigerator, it will keep for up to one week—bring it back to room temperature before serving to restore flavor. You can also freeze individual slices wrapped in plastic wrap and foil for up to 3 months. To reheat, use an oven or toaster oven to keep the topping crisp; avoid microwaving to preserve crunch.

FAQs

Can I use regular milk instead of buttermilk?

Regular milk can be used in a pinch, but it’s best to add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes to mimic buttermilk’s tang and acidity for better texture.

Why should the eggs be at room temperature?

Room temperature eggs mix more evenly into the batter, helping to create a light, fluffy texture and preventing the batter from curdling or separating during mixing.