1/2 c. unsalted butter, softened
1 c. packed light brown sugar
1/2 c. sugar
1 lg. egg, beaten
1 c. buttermilk
1 tsp. pure vanilla extract
2 c. sifted all-purpose flour
1 tsp. baking soda
6 English toffee bars, frozen and chopped
1/3 c. chopped pecans

Preheat oven to 350 degrees. Grease and flour a 12 x 7 1/2 x 1 1/2 inch (or 90 square inch equivalent) cake pan or baking dish.

In a mixing bowl, with an electric mixer, cream butter well. Then slowly add sugars, beating until light. When well mixed, beat in egg and slowly add buttermilk. Add vanilla, flour, and baking soda and blend well. Pour into prepared pan.

Sprinkle candy and nuts over top. Bake in preheated oven for 45 minutes or until cake tester inserted in the center comes out clean. Cool on a wire rack and serve cake from pan.