Recipe: Toffee Crunch Coffee Cake (using mini Bundt pans, 1960's)

TOFFEE CRUNCH COFFEE CAKE

1/2 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, 1960's