Cinnamon Nut Sour Cream Coffee Cake

• 1/2 cup firmly packed brown sugar
• 1/2 cup chopped walnuts
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 cups sugar
• 3/4 cup Land O Lakes Butter, softened
• 3 Land O Lakes Eggs
• 1 1/2 teaspoons vanilla
• 3 cups all-purpose flour
• 1 1/2 cups sour cream
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt

1. Heat oven to 350 degrees F. Grease and flour 12-cup Bundt pan or 10-inch tube pan; set aside.
2. Combine all filling ingredients in bowl.
3. Set aside.
4. Combine sugar, butter, eggs and vanilla in another bowl.
5. Beat at medium speed, scraping bowl often, until creamy.
6. Add all remaining coffee cake ingredients; beat at low speed until well mixed.
7. Spread 1/3 batter into prepared pan.
8. Sprinkle with half filling mixture.
9. Repeat with batter and filling mixture.
10. Spread remaining 1/3 batter over filling.
11. Bake 55-65 minutes or until toothpick inserted in center comes out clean.
12. Cool 10 minutes; remove from pan.

brown sugar, walnuts, ground cinnamon, sugar, butter, o lakes eggs, vanilla, allpurpose, sour cream, baking powder, baking soda, salt

Taken from www.landolakes.com/recipe/2081/cinnamon-nut-sour-cream-coffee-cake (may not work)