1 c. butter
1 ¼ c. sugar
2 eggs
1 8 oz carton of sour cream
1 t. vanilla
2 c. flour
1 ½ t. baking powder
½ t. baking soda
½ t. salt
½ c. chopped walnuts
¼ c. brown sugar
1 t. cinnamon
sifted powdered sugar
In a mixing bowl, beat butter for 30 seconds. Add sugar and beat till fluffy. Add eggs, one at a time, beating 1 minute
after each addition. Beat in sour cream
and vanilla. Stir together the flour,
powder, soda and salt. Beat into the
sour cream mixture till just combined.
Butter and lightly flour a 9 inch springform pan with tube center or a
10 inch fluted tube pan. Spoon half of
the batter into the pan. Combine
walnuts, brown sugar and cinnamon.
Sprinkle half of that mixture over the batter in the pan or all of the
mixture over the batter in the rube pan.
Spoon remaining batter into the pan.
Sprinkle batter in springform pan with remaining nut mixture. Bake 350 degrees for 45-50 minutes, or about
40 minutes in a fluted tube pan. Cool
10-15 minutes in pan on wire rack.
Remove from pan. Sprinkle with
powdered sugar. Serve warm. Makes 12-16 servings.