Toffee Crunch Coffee Cake
Posted by: Elaine Fri, 7 May 2004, at 3:26 p.m.
1/2 c Butter
1 ts Soda
2 c Flour
1 c Brown sugar; packed
1 ts Vanilla
4 Toffee candy bars; crush fine
-( 3/4 oz. ea.)
1/2 c Sugar
1 c Buttermilk or sour milk
1/4 c Chopped pecans
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.
Unusual Old World and American Recipes from Nordic Ware.