Title: Toffee crunch coffee cake
 Categories: Cakes, Bundt, Desserts
      Yield: 1 Servings
 
    1/2 c  Butter
      1 ts Soda
      2 c  Flour
      1    Egg
      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. Source:
  Unusual Old World and American Recipes from Nordic Ware. Formatted
  for MM by Karen Adler FNGP13B.