Toffee crunch coffee cake

1 servings

Ingredients

Quantity Ingredient
½ cup Butter
1 teaspoon Soda
2 cups Flour
1 Egg
1 cup Brown sugar;packed
1 teaspoon Vanilla
4 Toffee candy bars;crush fine ( 3/4 oz. ea.)
½ cup Sugar
1 cup Buttermilk or sour milk
¼ cup Chopped pecans

Directions

Cut butter into flour and sugars until crumbly. Set aside ½ c. To remainder, add buttermilk, soda, egg and vanilla; beat well. Pour ⅓ batter into well greased and floured 9-cup Mini-Bundt pan. Combine reserved mixture, candy and nuts. Sprinkle over batter. Alternate remaining batter and candy nut mixture. Bake at 350 degrees for 35-45 min. To crush candy bars: place in freezer. When thoroughly chilled, place between 2 sheets of foil and roll with rolling pin. Source: Unusual Old World and American Recipes from Nordic Ware. Formatted for MM by Karen Adler FNGP13B.

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