Serves 12
1 cup brown sugar
1 cup toasted chopped walnuts
2 tsp. cinnamon
1 1/2 cups flour
2 tsp. baking powder
4 oz. unsalted butter
1 1/2 cups sugar
3 eggs
1 cup sour cream
2 tsp. vanilla extract
Preheat oven to 350 degrees.
Mix together the brown sugar, walnuts and cinnamon. Set aside.
Sift together the flour and baking powder into a bowl. In another bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Whisk in the sour cream and vanilla. Fold in the flour mixture gently.
Butter and flour a 10-inch tube or bundt pan. Spoon half the batter into the pan. Sprinkle half the brown sugar mixture over the batter, and swirl it in, using a butter knife. Spoon the remaining batter over and the remaining brown sugar mixture on top.
Bake the cake in preheated oven for about 60 minutes, or until done. Allow the cake to cool in the pan for 15 minutes.
Cut around the sides of the pan to loosen the cake. Turn the cake out on a rack and allow to cool completely.
(Rebecca Ets-Hokin)