Do not preheat oven.

Grease a 12-cup tube pan.

In a small bowl, blend all the topping ingredients with a fork and press into the bottom of the prepared pan; set aside.

In a large mixing bowl, blend the butter and sugar on low speed and beat until light and fluffy (approximately 5-6 minutes).

Add the eggs one at a time, beating well after each addition. Slowly stir in the sifted flour. Add the vanilla extract.

Pour the batter into the prepared pan and bake for 1 hour at 325°F, or until a cake tester inserted in the center comes out clean.

Cool the cake in the pan for at least one hour.

Invert the pan over a cake plate, cake should slide out nicely with a beautiful crunchy top!