SOUR CREAM COFFEE CAKE

Serves: 8 to 12

1 cup walnuts or pecans
3 tablespoons sugar
1 1/2 teaspoons cinnamon
2 cups sifted cake flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup unsalted butter
2 cups sugar
2 large eggs
3/4 teaspoon vanilla
1 cup sour cream


Preheat oven to 350 degrees.
Combine nuts, sugar and cinnamon. Set aside. Butter and flour a 12-cup bundt pan.
Sift cake flour and measure 2 cups in a large mixing bowl. Add baking powder and salt and sift again. Set aside. Cream butter and sugar until light and fluffy.
Beat in eggs and vanilla. Add flour mixture gradually, blending well. Carefully fold in sour cream.
Sprinkle about 3 tablespoon of topping mixture in bottom of pan. Cover with 1/3 of cake batter, then alternate with portion of topping ,batter, topping, batter, ending with topping.
Bake for 55-60 minutes or until tester inserted in thickest part comes out clean.
Cool 15 minutes in pan before turning out.