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.