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Sour Cream Cinnamon Coffeecake

3/4 cup of butter, softened
1 1/2 cup of sugar
3 eggs
2 teaspoons of vanilla
3 cups of flour
1 1/2 teaspoon of baking powder
1 1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 pint of sour cream
3/4 cup of light brown sugar, packed
2 teaspoons of cinnamon
1 cup of walnuts, chopped

Heat oven to 350ºF. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking powder, baking soda and salt. Add to creamed mixture, alternately with sour cream, mixing well. Combine brown sugar, cinnamon and walnuts. Spoon about one third of the batter into a greased and floured 10 inch tube or bundt pan. Sprinkle with one third of nut mixture. Repeat layers twice. Bake 1 hour or until cake tests done. Let stand 5 minutes before removing from pan. Yield: 1 (10 inch) tube cake.

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