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Cinnamon-Walnut Coffee Cake

Topping:
1/2 cup of walnuts
1/2 cup of sugar
1 tablespoon of ground cinnamon

Batter:
1/2 cup of butter (1 stick), cut into 4 or more pieces
1 cup of sugar
1 teaspoon of pure vanilla extract
2 eggs
1 cup of sour cream
1 1/2 cups of unsifted all-purpose flour
1 1/2 teaspoons of baking powder
1 teaspoon of baking soda
1/8 teaspoon of salt

To make topping: With metal blade in place, add walnuts, 1/2 cup sugar, and cinnamon to bowl of food processor. Process, turning off and on, until mixture is combined and nuts are coarsely chopped. Turn mixture onto sheet of waxed paper. To make batter: Again using metal blade, add butter, 1 cup sugar, and vanilla to bowl and process until combined, about 30 seconds. Add eggs and sour cream. Process until thoroughly mixed. Combine flour, baking powder, baking soda, and salt. Stir to mix, then add to butter mixture. Mix, turning off and on 3 or 4 times until flour disappears. Grease and flour a tube pan. Place half of batter in pan and top with half of cinnamon mixture. Add remaining batter and sprinkle top with half of cinnamon mixture. Bake in a preheated, 350ºF. oven for 45 to 50 minutes. Cool for 10 minutes in pan; turn out on rack, turning again so topping side is up, to cool completely. Serves 8-10.

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