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    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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