Ingredients:
1/2 cup finely chopped walnuts
1 1/2 cup sugar
1 tsp cinnamon
1/2 cup butter or margarine
2 cups all-purpose flour
1 cup sour cream
2 eggs
1 tsp double-acting baking powder
1 tsp baking soda
1 tsp vanilla extract
Instructions:
About 2 hours ahead or a day before: In small bowl, combine nuts, 1/2 cup sugar and cinnamon; set aside. Preheat oven to 350 degrees. Grease 9-inch tube pan.
In large bowl, with mixer at medium speed, beat 1 cup sugar with butter or margarine until light and fluffy. Add remaining ingredients and beat at low speed until blended, constantly scraping bowl with rubber spatula. At medium speed, beat 3 minutes, occasionally scraping bowl.
Spread half of batter in pan; sprinkle with half nut mixture; spread evenly with remaining batter and sprinkle with remaining nut mixture. Bake 60 to 65 minutes until cake pulls away from side of pan. Cool in pan on wire rack 10 minutes; loosen inside edge; invert from pan onto rack to cool slightly. To serve later, cool completely and wrap.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
