Fig and Walnut Coffee Cake

• 2 cups flour
• 1 tsp. CALUMET Baking Powder
• 1/2 tsp. baking soda
• 3/4 cup butter or margarine, softened
• 1 cup sugar
• 1 tsp. vanilla
• 2 eggs
• 1 cup KNUDSEN Sour Cream
• 1 cup dried figs, chopped
• 3/4 cup finely chopped PLANTERS Walnuts, divided
• 1/4 cup fig jam

1. Heat oven to 350F.
2. Combine flour, baking powder and baking soda.
3. Beat butter and sugar in large bowl with mixer until light and fluffy.
4. Blend in vanilla.
5. Add eggs, 1 at a time, beating well after each addition.
6. Add flour mixture alternately with sour cream, mixing well after each addition.
7. Stir in chopped figs and half the nuts.
8. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
9. Bake 45 to 50 min.
10. or until toothpick inserted near center comes out clean.
11. Cool cake in pan 10 min.
12. Loosen cake from sides of pan with knife.
13. Invert cake onto wire rack; gently remove pan.
14. Cool cake completely.
15. Microwave jam in microwaveable bowl on HIGH 30 sec.
16. or just until warmed; stir.
17. Drizzle over cake; sprinkle with remaining nuts.

flour, baking powder, baking soda, butter, sugar, vanilla, eggs, sour cream, dried figs, walnuts, fig jam

Taken from www.kraftrecipes.com/recipes/fig-walnut-coffee-cake-184430.aspx (may not work)