Sour Cream Coffee Cake

• 3/4 c. California walnuts, finely chopped
• 1 1/2 tsp. ground cinnamon sugar
• 3/4 c. butter or margarine
• 3 c. all-purpose flour
• 1 1/2 c. sour cream
• 3 eggs
• 1 1/2 tsp. double-acting baking powder
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. vanilla extract

1. About 2 hours before serving or a day ahead, in small bowl, combine walnuts, cinnamon and 3/4 cup sugar.
2. Grease 10-inch tube pan.
3. In large bowl with mixer at medium speed, beat butter or margarine with 1 1/4 cups sugar until light and fluffy.
4. Add flour and remaining ingredients and beat at low speed until blended, constantly scraping bowl with rubber spatula.
5. Increase speed to medium; beat 3 minutes, occasionally scraping bowl.
6. Preheat oven to 350u0b0.
7. Spread half of batter in pan; sprinkle with half of nut mixture and spread evenly with remaining batter and sprinkle with remaining nut mixture.
8. Bake 60 to 65 minutes until cake pulls away from sides of pan.
9. Cool cake in pan completely on wire rack. Makes 12 servings.
10. Enjoy!
11. It's delicious!

california walnuts, ground cinnamon sugar, butter, allpurpose, sour cream, eggs, doubleacting baking powder, baking soda, vanilla extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=991258 (may not work)