Serves: 12
Total Calories: 348

1/4 cup sugar
1 teaspoon cinnamon ground
4 ounces English toffee finely crushed
1/4 cup pecans chopped
2 cups flour
1 cup sugar
1 cup sour cream
1/2 cup butter real, softened
2 eggs
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup butter real, melted

Preheat oven to 325° F. Generously grease and lightly flour a 9- or 10-inch tube pan. In a small bowl mix sugar and cinnamon set aside.

In a small bowl mix toffee and nuts set aside.

In a large mixer bowl at low speed mix flour, sugar, sour cream, butter, eggs, baking powder, baking soda, vanilla and salt for 30 seconds. At medium speed beat for 3 minutes. Spoon one-third of the batter into pan. Sprinkle with one-third of the toffee-pecan mixture. Repeat twice.

Drizzle butter over cake. Bake for 45 to 50 minutes or until top springs back when pressed lightlywith a finger. Cool upright in pan on a wire rack for 15 minutes. Remove from pan and cool on a wire rack.

At altitudes above 5,000 feet make the following changes: Increase oven temperature to 350° F., decrease baking powder to 3/4 teaspoon and baking soda to 1/2 teaspoon.

Nutritional Facts:

Serves: 12
Total Calories: 348
Calories from Fat: 173

More Recipes from the Recipe Treasury Cookbook:
Apple Pie Cake
Baking Cakes At High Altitudes
Chocolate Zucchini Cake
Coconut-Topped Oatmeal Cake
Delicate White Cake
Fruitcake
Grandma Lobeck's Spice Cake
Keeping Cakes Level
Testing Cakes And Cookies For Doneness
Toffee Tea Cake