Toffee Crunch Coffee Cake
Yield
1 cakePrep
25 minCook
45 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 1 | teaspoon |
baking soda
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | each |
eggs
|
|
| 1 | cup |
brown sugar
packed |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | each |
candy bars
toffee, 3/4 ounces each, crushed fine |
* |
| ½ | cup |
sugar
|
|
| 1 | cup |
buttermilk
|
|
| ¼ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 5 | ml |
baking soda
|
|
| 473 | ml |
all-purpose flour
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
brown sugar
packed |
*
|
| 5 | ml |
vanilla extract
|
|
| 4 | each |
candy bars
toffee, 3/4 ounces each, crushed fine |
* |
| 118 | ml |
sugar
|
|
| 237 | ml |
buttermilk
|
|
| 59 | ml |
pecans
chopped |
|
Directions
Cut butter into flour and sugars until crumbly.
Set aside ½ cup.
To remainder, add buttermilk, soda, egg and vanilla; beat well.
Pour ⅓ 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℉ (180℃) F for 35 to 45 minutes.
To crush candy bars: place in freezer.
When thoroughly chilled, place between 2 sheets of foil and roll with rolling pin.
