Jewish Crumb Cake

• 1/2 lb. soft butter or margarine
• 1 1/2-2 c. sugar
• 1/2 tsp. salt
• 1 pt. sour cream
• 2 tsp. baking soda
• 3 tsp. cinnamon
• 5 tbsp. coconut (opt.)
• 2 tsp. vanilla
• 4 eggs
• 3 c. flour
• 1 c. sugar
• 3 tsp. nuts, chopped (opt.)

Cream together first 4 ingredients. Add 4 eggs, one at a time, at high speed.

Add sour cream at high speed. Sift together next 2 ingredients and mix with first mixture.

Mix sugar, cinnamon, nuts and coconut together in separate bowl.

Grease and flour 2 (10″) square pans. Put part of the batter into each pan; then, sprinkle with sugar mixture and cut through using knife.

Add balance of batter then top with remaining sugar mixture, cut again.

Bake in 350 degree oven for 50-60 minutes or until toothpick inserted in center comes out clean. Cool on rack in pan.