Toffee Crunch Coffee Cake

1/2 cup butter
1 teaspoon soda
2 cup flour
1 egg
1 cup brown sugar; packed
1 teaspoon vanilla
4 toffee candy bars; crush fine ( 3/4 oz. ea.)
1/2 cup sugar
1 cup buttermilk or sour milk
1/4 cup chopped pecans

Cut butter into flour and sugars until crumbly. Set aside 1/2 c. To remainder, add buttermilk, soda, egg and vanilla; beat well. Pour 1/3 batter into well greased and floured 9-cup Mini-Bundt pan. Combine reserved mixture, candy and nuts. Sprinkle over batter. Alternate remaining batter and candy nut mixture. Bake at 350 degrees for 35-45 min.

To crush candy bars: place in freezer. When thoroughly chilled, place between 2 sheets of foil and roll with rolling pin.