CRUMB MIXTURE
1 c C and H Golden Brown Sugar 1/4 c Butter
— firmly packed 1/3 c Finely chopped walnuts
1/4 c All-purpose flour
-CAKE BATTER-
3/4 c C and H Golden Brown Sugar 2 ts Baking powder
— firmly packed 1 ts Salt
1/2 c Butter 1 c Buttermilk
3 Eggs 1 ts Vanilla
3 c All-purpose flour
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
Yields
1 cake