Treasure Toffee Cake

This is one of my all time favorite coffee cakes. I usually make it around the holidays, but I think that's just a trick I use to keep myself from making all the time! 

It's yummy for brunch; with a cup of coffee or tea; or even for dessert.

Hope you enjoy it!

1/4 cup sugar
1 tsp. cinnamon
1 cup sugar
2 cups all purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
1 cup sour cream
1/2 cup butter, softened
2 large eggs
1/4 cup chopped pecans
3 Heath Bars, crumbled (or the equivalent weight of Heath Milk Chocolate Toffee Bits)
1/4 cup melted butter
powdered sugar

Combine cinnamon and 1/4 c. sugar, and set aside. Combine remaining ingredients through eggs. Blend at low speed until moistened. Beat at medium speed 3 minutes. Spray or grease a 10-inch Bundt pan, and spoon half of batter into pan. Sprinkle with 2 Tbl. cinnamon mixture. Spoon remaining batter into pan. Top with remaining cinnamon mixture, nuts, and candy bits. Pour melted butter over the mixture. Bake at 325 degrees for 45 minutes. Cool 15 minutes. Turn out from pan and dust with powdered sugar once cake is completely cooled. 

Serves 16.


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