Toffee Crunch Coffee Cake

• 1/2 cup butter
• 1 teaspoon baking soda
• 2 cups flour, all-purpose
• 1 each eggs
• 1 cup brown sugar packed
• 1 teaspoon vanilla extract
• 4 each candy bars toffee, 3/4 ounces each, crushed fine
• 1/2 cup sugar
• 1 cup buttermilk
• 1/4 cup pecans chopped

1. Cut butter into flour and sugars until crumbly.
2. Set aside 1/2 cup.
3. To remainder, add buttermilk, soda, egg and vanilla; beat well.
4. Pour 13 batter into well greased and floured 9-cup Mini-Bundt pan.
5. Combine reserved mixture, candy and nuts.
6. Sprinkle over batter.
7. Alternate remaining batter and candy nut mixture.
8. Bake at 350F (180C) F for 35 to 45 minutes.
9. To crush candy bars: place in freezer.
10. When thoroughly chilled, place between 2 sheets of foil and roll with rolling pin.

butter, baking soda, flour, eggs, brown sugar, vanilla, toffee, sugar, buttermilk, pecans

Taken from recipeland.com/recipe/v/toffee-crunch-coffee-cake-36404 (may not work)