Sour Cream Coffee Cake

Ingredients:

• 1 cup butter or margarine
• 1 1/4 cups sugar
• 2 eggs
• 1 (8oz) carton dairy sour cream
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup walnuts, chopped
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• powdered sugar, sifted

Instructions:

In a mixing bowl, beat the butter for 30 seconds, then add the sugar and beat until fluffy. Add the eggs, one at a time, beating for 1 minute after each one. Beat in the sour cream and vanilla. Stir together the flour, baking powder, baking soda and salt. Beat into the sour-cream mixture until just combined. Butter and lightly flour a 9-inch springform pan with a tube center or a 10-inch fluted tube pan. Spoon half the cake batter into the prepared pan. Combine the walnuts, brown sugar and cinnamon, then sprinkle half of the mixture over the batter (if using a springform pan) or all of the mixture if using a tube pan. Spoon the remaining batter into the pan, spreading evenly. Sprinkle the remaining nuts & sugar mixture if using the springform pan. Bake for 45 to 50 minutes at 350° or until done. Cool for 15 minutes in the pan on a wire rack, then remove from the pan. Sprinkle with powdered sugar and serve warm.