Cinnamon Sour Cream Coffee Cake

Cinnamon Sour Cream Coffee Cake
MAKES ONE 10-INCH TUBE CAKE

A ripple of cinnamon and walnuts through the center of this
coffee cake gives it a wonderful aroma as it bakes. It is best served hot out of the oven.

1 cup butter, at room temperature
11A cups plus 2 tablespoons granulated sugar
2 eggs
1 cup sour cream
11/2 teaspoons baking powder
l/2 teaspoon baking soda
2 cups all-purpose flour
1 teaspoon vanilla
3/4 cup finely chopped walnuts
1 teaspoon cinnamon
Powdered sugar

Preheat oven to 350°F. Butter or grease a 10- to 12-cup fancy
tube cake pan. Dust with sugar.
In the large bowl of an electric mixer, cream the butter and
11A cups granulated sugar; add the eggs and beat until light. Add the
sour cream, blend in the baking powder and baking soda, then mix
in the flour until blended. Stir in the vanilla. Spoon half of the batter
into the prepared pan. Sprinkle with walnuts. Mix the cinnamon and
2 tablespoons granulated sugar, and sprinkle over the walnuts. Top
with the remaining half of batter. Bake 55 minutes to 1 hour, or until
the cake tests done. Allow to cool in the pan for 10 minutes, invert
onto cake rack, and remove from pan. Dust with powdered sugar.