Shannon's Coffee Cake

My daughter, Shannon made this for Sunday breakfast a few weeks ago.  She found it in one of my old cookbooks, Our Favorite Recipes: The Altar and Rosary Society St. Mary's Church, Moline, Illinois.  This coffee cake recipe was in the International Foods Section and was contributed by Mrs. Edw. Lacaeyse.  It was listed as:

Jewish Coffee Cake

Batter Mixture:

1/2 cup butter
1 cup sugar
3 eggs
1 c. sour cream
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1/8 tsp. salt

Topping:

1 c. brown sugar, firmly packed
1 tsp. cinnamon
3/4 cup chopped nuts, optional
3 tsp. flour
3 tsp. melted butter

Preheat oven to 350 degrees.
Grease bundt pan
Cream together butter and sugar. 
Add eggs, one at a time.  Mix well.
Add sour cream, dry ingredients and vanilla. Blend well.
Put half the batter in a greased tube pan, i.e. bundt pan.
Combine the topping ingredients and spread half of it over the batter in the tube pan.
Pour remaining batter in and top with remaining topping.
Bake for 45 minutes or until done.