Sour Cream Coffee Cake

Grease and flour a bundt cake pan and set aside.

Mix together with a fork in a small bowl and set aside:  1/3 cup chopped walnuts, 1/3 cup sugar, and 2 1/2 teaspoons cinnamon.

Using mixer, cream together:  1 stick butter (room temperature), 1 cup sugar, 2 beaten eggs, 1 teaspoon vanilla, one 8 oz. container of sour cream.

After above ingredients are mixed, then add these to creamed mixture:  2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda.  Mix together until smooth (a few minutes).

Spoon half of the batter into the bundt pan and push around the bottom to cover the pan evenly.  Then spoon half of the cinnamon/sugar/nuts mixture on top of all the batter.  Then, take a butter knife and swirl it into the batter.  Add the other half of the batter in the same manner, then spoon the rest of the sugar mixture on top of that.  Take a butter knife and swirl the sugar mixture into the batter.

Bake in a 350 degree oven for approximately 35 minutes (or until toothpick comes out clean).  When cake is cool, use knife and gently cut around the edges and the center.  Pat pan until cake becomes loose and flip over onto a serving dish or cake container.

Kathy Myers