Preheat the oven to 350ºF. Grease a bundt pan and set it aside. Combine all ingredients for the crumb mixture and set aside. In a large mixing bowl, cream butter and sugar. Add eggs one at a time and beat well after each addition. Sift flour, baking powder, and salt together and add them to the butter mixture alternately with sour cream, starting and ending with flour. Add vanilla. Pour half of the batter into the greased bundt pan. Sprinkle three fourths of the crumb mixture over top, then pour on the remaining batter. Bake for 50 to 60 minutes, or until a knife inserted in the center of the cake comes out clean. Allow the cake to cool in the pan on a rack for 5 to 10 minutes, then turn out onto a serving platter and sprinkle with the remaining crumb mixture. Makes 12 to 14 servings

Sour Cream Coffee Cake 2

1 cup of butter or margarine
2 cups of sugar
2 eggs
1 cup of sour cream
1/2 teaspoon of vanilla
2 cups of self rising flour

Topping

1 cup of finely chopped nuts
1 teaspoon of cinnamon
4 teaspoons of brown sugar

Cream together butter, sugar and eggs. Fold in sour cream and vanilla, then add flour. Spoon half of batter into greased tube cake pan; cover with half topping and repeat. Bake at 350ºF. for 45 to 60 minutes. Cool completely before removing from tube.