Recipe - Toffee Crunch Coffee Cake

One half cup Butter
1 teaspoon Soda
2 cup Flour
1 Egg
1 cup Brown sugar;packed
1 teaspoon Vanilla
4 Toffee candy bars;crush fine
( Three fourths oz. ea.)
One half cup Sugar
1 cup Buttermilk or sour milk
One fourth cup Chopped pecans

Cut butter into flour and sugars until crumbly. Set aside One half c. To
remainder, add buttermilk, soda, egg and vanilla; beat well. Pour 1/3
batter into well greased and floured 9cup MiniBundt pan. Combine reserved
mixture, candy and nuts. Sprinkle over batter. Alternate remaining batter
and candy nut mixture. Bake at 350 degrees for 3545 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