Peanut Brittle Crunch Cake

2 2/3 cups all purpose flour
1 1/3 cups firmly packed brown sugar
2/3 cup sugar
2/3 cup butter
1 cup crushed peanut brittle (or substitute crushed toffe)
1/3 cup chopped nuts
1 1/3 cups buttermilk*
2 eggs
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons vanilla

Heat oven to 325. Grease and flour a 12 cup bundt pan.

In a large mixing bowl, mix together flour, brown sugar, sugar and butter until coarse crumbs form. Remove 1/2 cup of flour mixture; mix with peanut brittle and nuts. Set aside.

Add all remaining ingredients to flour mixture; mix well. Spoon half of the batter into prepared pan. Spoon floured peanut brittle over batter. Top with remaining batter.

Bake at 325 for 55 to 65 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack. If desired, sprinkle with powdered sugar. 16 servings.

*To substitute for buttermilk, use 4 teaspoons lemon juice of vinegar plus enough milk to make 1 1/3 cups.

-This recipe is from the cook book Bundt Classics