Ingredients
Cake:
2 sticks unsalted butter
2 cups sugar
4 large eggs
2 cups regular (not low fat) sour cream
3 cups all purpose flour
3 tsp. baking powder
2 tsp. vanilla
Filling:
1/2 cup sugar
1 cup chopped walnuts or
hazlenuts, toasted
4 tbsp. cinnamon
Preparation
Preheat oven to 350 degrees. Grease and flour fluted bundt pan.
Beat butter and sugar until light and fluffy. Add eggs, one at a time. Add sour cream. Blend well. Mix flour and baking powder together in bowl and add slowly to butter mixture. Add vanilla last.
Pour 1/2 of sour cream mixture in pan; add 1/2 of sugar-nut-cinnamon mixture on top of sour cream mixture - do not blend. Pour remaining batter mixture on top of sugar-nut-cinnamon mixture. Finish with nut mixture on top.
Bake 65 minutes, or until toothpick comes out clean from cake.
