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Sour Cream Walnut Coffee Cake
3/4 c. butter or margarine, softened 1 1/2 c. sugar 3 eggs 2 tsp. Vanilla 3 c. all-purpose flour 1 1/2 tsp. baking powder 1 1/2 tsp. Soda 1/2 tsp. Salt 1 pt. sour cream 3/4 c. firmly packed light brown sugar 2 tsp. ground cinnamon 1 c. coarsely chopped walnuts Powdered Sugar Glaze (see below)
Combine butter and sugar, creaming until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking powder, soda and salt; add to creamed mixture alternately with sour cream, mixing well after each addition. Combine brown sugar, cinnamon and walnuts; mixing well. Spoon about 1/3 of batter into a greased and floured 10 inch tube or Bundt pan; sprinkle with 1/3 of nut mixture. Repeat layers twice; bake at 350 degrees for 1 hour or until done. Let stand 5 minutes before removing from pan. Place on serving dish and drizzle with glaze.
GLAZE 1 1/2 c. powdered sugar 2 tbsp. Water 1/2 tsp. vanilla extract