1/4 cup sugar
1 tsp. cinnamon
2 cups regular flour
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
1 cup dairy sour cream
1/2 cup butter, softened
2 eggs
1/2 cup chopped walnuts
4 7/8-ounce English toffee candy bars
1/4 cup melted butter

Generously grease and flour a 10-inch bundt cake pan. Combine 1/4 cup sugar with cinnamon and set aside. Combine flour, 1 cup sugar, baking powder, baking soda, salt, vanilla, sour cream, 1/2 cup softened butter and eggs. Blend at low speed of mixer until moist, then beat 3 minutes on high speed. Spoon half the batter in pan, sprinkle with 2 tbsp. of the cinnamon-sugar mix. Top with nuts and coarsely crushed candy. Spoon remaining batter over the filling. Pour 1/4 cup melted butter over cake. Bake at 325 degrees for 45 to 50 minutes. Cool upright in pan on rack for 15 minutes before removing.