——————————-CRUMB MIXTURE——————————- 1 c C and H Golden Brown Sugar
— firmly packed 1/4 c All-purpose flour
1/4 c Butter
1/3 c Finely chopped walnuts
——————————–CAKE BATTER——————————– 3/4 c C and H Golden Brown Sugar
— firmly packed 1/2 c Butter
3 Eggs
3 c All-purpose flour
2 ts Baking powder
1 ts Salt
1 c Buttermilk
1 ts Vanilla
Crumb mixture: Combine sugar and flour. Cut in butter until mixture is crumbly. Stir in nuts. Set aside. Cake: Cream together sugar, butter and eggs. Combine remaining flour, baking powder, soda and salt. Add buttermilk alternately with flour mixture. Stir in vanilla. Batter will be thick. Spoon half the batter into well greased 12 cup bundt pan, sprinkle with half the crumb mixture. Add remaining batter and top with remaining crumb mixture. Bake in 350 degree oven 1 hour. Cool 5 minutes. Invert on cake plate. Cool. (May be served warm, but not hot.) 12 to 16 servings. Reprinted with permission from _Just Cakes_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias