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1
Combine cinnamon and 1/4 cup of sugar, keep aside.
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2
Combine remaining ingredients (except peanut bars and melted butter).
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3
Blend at low speed until moistened, beat at a medium speed for 3 minutes.
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4
Spoon half the batter into a well greased and floured 25cm Bundt, Kuglehopf or ring tin.
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5
Sprinkle with 2 tablespoons of the cinnamon and sugar mixture.
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6
Spoon remaining batter into tin.
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7
Top with remaining cinnamon and sugar mix and broken peanut bars.
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8
Pour melted butter over the top.
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9
Bake at 160u00b0C for 40minutes.
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10
Cool for 10min and remove from tin.
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11
You will now see that the peanut bars have melted and slowly migrated through the cake, leaving delicious trails of toffee and chocolate, and have settled to form a caramel/toffee crust on top.
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12
The secret is in preparing the tin well before you start to avoid sticking.
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13
Timing when you remove the cake is also important, but not critical.
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14
If you remove it too soon, the toffee is still liquid and will ooze over the cake (not necessarily a bad thing), or if you let it cool too much the toffee may set and stick to the tin and break away from the top.
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15
This is not a big problem either, if this happens simply put the cake tin back into your oven with the toffee still stuck inside, and heat it up for a minute or so.
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16
It will then be a simple job to remove the softened toffee from the tin and place it back on top of your cake, no one will ever know.
