Treasure Toffee Cake
|Sugar||1⁄4 Cup (4 tbs)|
|Flour||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs), softened|
|Chopped nuts||1⁄4 Cup (4 tbs)|
|Chocolate toffee bars||3 1⁄3 Ounce, coarsely crushed (3 Bars, 1 1/8 Ounce Each)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Confectioners sugar||1 Tablespoon|
Preheat oven to 325° F.
Butter and flour a 10-inch bundt pan.
In a small bowl, stir together cinnamon and sugar.
In a mixing bowl, combine remaining ingredients except nuts, candy bars, and melted butter.
Beat until all ingredients are well blended and the batter is light.
Spoon half of the batter into prepared pan.
Sprinkle with 2 tablespoons cinnamon-sugar mixture.
Spoon remaining mixture into pan.
Top with remaining cinnamon-sugar mixture.
Top with nuts and chopped candy.
Pour melted butter over all.
Bake 45 to 50 minutes.
Cool in pan 5 minutes.
Remove from pan; dust with confectioners' sugar.