#2859 - Coffee Cake Bundt Cake

(by Shirley McNevich)

1 stick softened butter
1 1/2 cups white sugar
2 eggs
2 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. cinnamon
1 cup Breakstone's sour cream
1 cup chopped nuts

In a mixer add butter and 1 cup white sugar--beat. Add eggs and vanilla--beat. Add baking soda and baking powder--beat. Add sour cream--beat. Slowly add flour--beat. In a bowl add 1/2 cup white sugar, cinnamon and nuts--stir to mix. Grease a tube cake pan. Pour half of the batter into the cake pan. Sprinkle half of the nut mixture over the batter. Pour the rest of the batter over the top. Sprinkle the rest of the nut mixture over the top. Bake at 375 degrees for 35 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen the edges of the cake an invert it on to a cake plate. Cool completely.