Aunt Lillian’S Crumb Cake

• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/4 cup chopped walnuts
• 2 tablespoons sweetened shredded coconut
• 2 teaspoons ground cinnamon

1. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in
2. sour cream and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture and mix well. Spread half into a greased 9-in. square baking pan.
3. Combine topping ingredients; sprinkle half over batter. Carefully spread remaining batter on top; sprinkle with remaining topping. Gently swirl topping through batter with a knife.
4. Bake at 350u0b0 for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes on a wire rack.
5. Serve warm.

butter, sugar, eggs, sour cream, vanilla, flour, baking soda, salt, sugar, walnuts, coconut, ground cinnamon

Taken from www.tasteofhome.com/recipes/aunt-lillian-s-crumb-cake/ (may not work)