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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini