This is a print preview of "Toffee Crunch Coffee Cake" recipe.

Toffee Crunch Coffee Cake Recipe
by Global Cookbook

Toffee Crunch Coffee Cake
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  Servings: 1

Ingredients

  • 1/2 c. Butter
  • 1 tsp Soda
  • 2 c. Flour
  • 1 x Egg
  • 1 c. Brown sugar,packed
  • 1 tsp Vanilla
  • 4 x Toffee candy bars,crush fine ( 3/4 ounce. ea.)
  • 1/2 c. Sugar
  • 1 c. Buttermilk or possibly sour lowfat milk
  • 1/4 c. Minced pecans

Directions

  1. Cut butter into flour and sugars till crumbly. Set aside 1/2 c. To remainder, add in buttermilk, soda, egg and vanilla; beat well. Pour 1/3 batter into well greased and floured 9-c. Mini-Bundt pan. Combine reserved mix, candy and nuts. Sprinkle over batter. Alternate remaining batter and candy nut mix. Bake at 350 degrees for 35-45 minutes. To crush candy bars: place in freezer. When thoroughly chilled, place between 2 sheets of foil and roll with rolling pin.