Toffee Crunch Coffee Cake
Source of Recipe
Marla
List of Ingredients
Toffee Crunch Coffee Cake
1/2 cup butter
1 teaspoon soda
2 cup flour
1 egg
1 cup brown sugar; packed
1 teaspoon vanilla
4 toffee candy bars; crush fine ( 3/4 oz. ea.)
1/2 cup sugar
1 cup buttermilk or sour milk
1/4 cup chopped pecans
Recipe
Cut butter into flour and sugars until crumbly.
Set aside 1/2 c. To remainder, add buttermilk, soda, egg and vanilla; beat well.
Pour 1/3 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.
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