Sour Cream Pound Cake

• 1/2 to 3/4 c. chopped nuts
• 1 tsp. cinnamon
• 4 tsp. sugar
• 2 sticks butter, at room temperature
• 2 eggs, at room temperature
• 2 c. sugar (white)
• 2 c. cake flour (unsifted)
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 c. sour cream
• 1/2 tsp. vanilla

1. Set aside in bowl the nuts, cinnamon and sugar.
2. Cream butter. Add white sugar.
3. Add the eggs and beat fast.
4. Measure flour, baking powder and salt.
5. Grease and flour Bundt pan.
6. Add dry ingredients to egg mixture alternately with sour cream and vanilla.
7. Mix thoroughly.
8. Put 1/2 batter in cake pan.
9. Spread filling over the rest of batter.
10. Bake at 325u0b0 for 45 minutes. Cool in pan on rack for 1/2 hour.
11. Freezes nicely.
12. Thaw covered. Better the older it gets.

nuts, cinnamon, sugar, butter, eggs, sugar, cake flour, baking powder, salt, sour cream, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=557925 (may not work)