Toffee Crunch Coffee Cake

1/2 c Butter

1 t Soda

2 c Flour

1 Egg

1 c Brown sugar — packed

1 t 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.