Cinnamon Coffee Cake

1 c. butter
2 3/4 c. sugar
4 eggs
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 c. sour cream
1 1/2 c. chopped nuts
2 T ground cinnamon
2 tsp. vanilla
4 c. flour

Preheat oven to 350F. Lightly grease one Bundt pan.

In a large mixing bowl, cream together the butter and 2 c. of sugar until fluffy. Add the vanilla and eggs, one at a time, beating mixture well after each egg.

Combine flour with baking powder and baking soda. Add alternately with sour cream to egg mixture, beating just enough after each addition to keep batter smooth.

Combine walnuts, cinnamon and remaining 3/4 c. of sugar.

Spoon 1/3 of the batter into prepared pan, sprinkle with 1/3 of the walnut mixture. Repeat layer two more times.

Bake at 350F for 70 min., or until center is done. Let cook in pan for 10 minutes, then remove from pan and let cake continue cooling on a wire wrack.

YIELD: 12 servings