JEWISH CRUMB CAKE

3 cups sugar, divided
1/2 lb (1 cup) butter or margarine, softened
2 tsp vanilla
1/2 tsp salt
4 eggs
1 pint sour cream
3 cups flour
2 tsp baking soda
5 tbsp coconut
3 tbsp chopped nuts
1 tbsp cinnamon

Preheat oven to 350 degrees F. Grease and flour two 10-inch square baking pans.

With electric mixer, cream together the first 2 cups of the sugar, butter, vanilla, and salt.

Add the eggs, one at a time, at high speed. Add the sour cream at low speed.

Sift together the flour and baking soda; add to the creamed ingredients.

Mix remaining 1 cup sugar, coconut, nuts, and cinnamon together in a separate bowl.

Divide half of the batter between the prepared pans (1/4 into each); sprinkle with half of the sugar mixture divided between the two pans; cut the sugar mixture into batter, using a knife.

Divide the rest of the batter between the pans and top with the remaining sugar mixture, cutting into the batter again.

Bake at 350 degrees F for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans, on a rack.