TOFFEE CRUNCH COFFEE CAKE1/2 cup butter 2 cups flour 1 cup brown sugar, packed 1/2 cup sugar 1 cup buttermilk or sour milk 1 tsp baking soda 1 egg 1 tsp vanilla 4 ( 3/4 oz. each) toffee candy bars, crushed fine* 1/4 cup chopped pecans Preheat oven to 350 degrees F. Well grease and lightly flour 9 mini Bundt pan cups. Cut butter into flour and sugars until crumbly. Set aside 1/2 cup. To remainder, add buttermilk, baking soda, egg, and vanilla; beat well. Pour 1/3 of the batter into prepared Mini-Bundt pan cups. Combine reserved crumb mixture, crushed candy, and pecans. Sprinkle over batter. Alternate remaining batter and candy nut mixture. Bake at 350 degrees F for 35-45 minutes. *TO CRUSH THE 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
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