Butterfinger Crumb Cake

• 2 cups flour
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup butter, softened
• 2 (2 1/8 ounce) butterfinger candy bars, crushed
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/2 cup sour cream
• 1 large egg
• 1 teaspoon vanilla extract

1. Preheat oven to 350u0b0F.
2. Grease an 8" square baking pan.
3. Combine the flour and both sugars in a large bowl; cut in the butter until the mixture is crumbly.
4. Transfer 1/2 cup of the crumb mixture to a small bowl; stir in the Butterfinger pieces.
5. Stir the baking soda and salt into the remaining flour mixture; set aside.
6. Combine the milk, sour cream, egg, and vanilla in a small bowl; blend well.
7. Add to the flour mixture; stir just until combined.
8. Pour the batter into the prepared pan; sprinkle evenly with the Butterfinger crumbs.
9. Bake for 40-45 minutes, or until a toothpick tests out clean.
10. Cool on a wire rack at least 20 minutes before cutting.
11. Serve warm or cool.

flour, brown sugar, granulated sugar, butter, butterfinger, baking soda, salt, milk, sour cream, egg, vanilla

Taken from www.food.com/recipe/butterfinger-crumb-cake-70747 (may not work)