Jewish Crumb Cake

• 1 c. sugar
• 2 Tbsp. cinnamon
• 3 Tbsp. ground nuts
• 3 Tbsp. flaked coconut
• 1 c. oil or butter
• 2 c. sugar
• 2 tsp. vanilla
• 1/4 tsp. salt
• 4 eggs
• 3 c. flour
• 2 tsp. baking soda
• 2 tsp. baking powder
• 1 pt. sour cream

1. Mix 1 cup sugar, cinnamon, nuts and coconut to make crumbs; set aside.
2. Beat butter or oil with sugar.
3. Add vanilla.
4. Add salt and eggs; beat at high speed.
5. Sift flour with soda; add to beaten mixture alternately with sour cream.
6. Pour half of batter into greased Bundt pan.
7. Sprinkle the crumbs over it.
8. Cut through batter with knife.
9. Add remaining batter; top with rest of crumbs. Cut through batter with knife several times.
10. Bake in a 350u0b0 oven for about 50 minutes.
11. Let sit 10 to 15 minutes, then turn out. This can also be baked in a 9 x 13-inch pan.

sugar, cinnamon, ground nuts, flaked coconut, oil, sugar, vanilla, salt, eggs, flour, baking soda, baking powder, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=687068 (may not work)