Toffee Crunch Coffee Cake

1/2 c Butter

1 t Soda

2 c Flour

1 Egg

1 c Brown sugar -- packed

1 t 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.