Toffee Treasure Cake
|Sugar||1⁄4 Cup (4 tbs)|
|All purpose flour/Unbleached flour||2 Cup (32 tbs) (Pillsbury'S Best)|
|Sugar||1 Cup (16 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Dairy sour cream||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Chopped nuts||1⁄4 Cup (4 tbs)|
|Chocolate toffee candy bars||3 1⁄2 Ounce, coarsely crushed (6 Bars, 5/8 Ounce Each, Or 3 Bars, 1 1/8 Ounce Each)|
Preheat oven to 325Â°F (300Â°F for colored fluted tube pan).
Grease (not oil) and flour 12 cup fluted tube pan (non stick finish pan, too).
Combine 1/4 cup sugar with cinnamon; set aside.
(Lightly spoon flour into measuring cup; level off.) In large bowl, combine remaining ingredients except nuts and candy bars.
Blend at low speed until moistened; beat 3 minutes at medium speed, scraping bowl occasionally.
Spoon 2 cups batter into prepared pan.
Sprinkle with 2 tablespoons cinnamon-sugar mixture.
Spoon remaining batter into pan.
Sprinkle with remaining cinnamon sugar mixture, then with nuts and crushed candy bars.
Bake 50 to 60 minutes until toothpick inserted in center comes out clean.
Cool upright in pan 5 minutes; turn onto serving plate.
If desired, sprinkle with powdered sugar.