TOFFEE COFFEE CAKE

TOFFEE COFFEE CAKE 1/2 cup butter or margarine, softened 1 cup packed brown sugar 1/2 cup sugar 2 cups all-purpose flour 1 cup buttermilk 1 egg 1 teaspoon baking soda 1 teaspoon vanilla extract 3 chocolate English toffee candy bars (1.4 ounces each), chopped 1/4 cup chopped pecans In a mixing bowl, blend butter, sugars and flour; set aside 1/2 cup. To the remaining butter mixture, add buttermilk, egg, baking soda and vanilla; mix well. Pour into a greased and floured 13-in. x 9-in. x 2- in. baking pan. Combine chopped candy and pecans with the reserved butter mixture; sprinkle over coffee cake. Bake at 350 degrees for 30- 35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.