Jewish Coffee Cake - cooking recipe

Ingredients

1/2 c. butter or margarine, creamed
1 c. sugar
3 eggs
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1 (8 oz.) carton sour cream
1 tsp. vanilla
3/4 c. chopped nuts
1 c. brown sugar
3 Tbsp. flour
3 Tbsp. butter
1 tsp. cinnamon

Preparation

Grease and flour a 10-inch spring-form pan or angel food pan. In a large bowl, cream together 1/2 cup butter and the sugar until light and fluffy.
Add the eggs, beating well.
Mix in the 2 cups flour, baking powder, soda, salt, sour cream and vanilla, blending well.
In a separate bowl, combine the nuts, brown sugar, 3 tablespoons of flour, 3 tablespoons butter and cinnamon.
Mix together to form a crumb topping.
Spread half of the batter into prepared pan and sprinkle with half the topping.
Cover with remaining batter and topping.
Bake in 350\u00b0 oven for 40 to 45 minutes.