Sour Cream Cake
1 cup butter, room temperature
1 1/4 cups granulated sugar
1 teaspoon vanilla
2 eggs
1 cup sour cream
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons baking powder
1/4 cup chopped walnuts
1 teaspoon ground cinnamon
2 tablespoons granulated sugar
In a large mixing bowl, combine butter, sugar, vanilla and eggs; cream at high speed with an electric mixer until light and fluffy. Blend in the sour cream. In a separate bowl sift together the flour, baking soda, salt and baking powder. Gradually stir sifted dry ingredients into creamed mixture. Combine nuts, cinnamon and sugar in separate bowl or cup and set aside. Spoon about 1/3 of the batter into a greased 9 or 10-inch Bundt pan. Sprinkle half of walnut-sugar mixture over batter. Layer another 1/3 of batter. Sprinkle with remaining nut mixture and top with remaining batter. Bake in a 180°C oven for 1 hour. Cool cake completely before removing from pan.