Toffee Treasure Cake Recipe

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Type: Toffee Treasure Cake Free Cooking Recipe – Cakes

No other!

Ingredients / Directions
Cinnamon-Sugar Mixture
1 teaspoon cinnamon
1/4 cup(s) granulated sugar

Combine the cinnamon and sugar in a small bowl and set aside.

Nut-Candy Mix
4 to 5 Heath bars
smashed into bits
1/4 cup(s) chopped nuts (pecans or walnuts)

Place the candy bars in a large zip-close bag
then use a rolling pin to smash the candy bars into small
bite-size pieces. Add the nuts to the bag
shake to mix
and set aside.

2 cup(s)s flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup(s) softened unsalted butter
cut into small cubes
1 cup(s) granulated sugar
2 eggs
1 (8 ounce) container sour cream
1/4 cup(s) unsalted butter
melted (for crumble) Preheat oven to 325 degrees F. Grease and lightly flour a 9- to 10-inch Bundt pan.

Sift the flour
baking powder
baking soda and salt into a large bowl. Add the butter and
using an electric mixer or a spoon
mix well to incorporate. Add the sugar
eggs and sour cream; blend well.

In a small skillet
melt the butter for the crumb and set aside.

Spoon half of the batter into the prepared pan. Sprinkle with half of the cinnamon sugar and half of the candy mixture. Top with the remaining batter
then sprinkle with the remaining cinnamon-sugar and candy mixtures. Top with the melted butter.

Bake the cake on the middle shelf of the oven for 45 to 55 minutes or until a wooden pick comes out clean.

Let the cake cool completely in the pan
then use a flat knife or flat spatula to gently loosen it from the pan. Remove and place on a serving plate.

Yields 10 servings.

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