Jewish Sour Cream Coffee Cake

Elizabeth and I often make this together and tried to rush it in an effort to eat it sooner...after ruining it a couple of times we’ve become more patient.

Cream these together:
3/4 cup of sugar
1/2 cup of butter
1 tsp of vanilla
3 eggs

add these alternately with the sour cream:
2 cups of flour
1 tsp of baking powder
1 tsp of baking soda
1/8 tsp of salt

1 cup of sour cream

Nut Mixture:
Mix together:
1 1/4 cup of brown sugar
1 cup of chopped walnuts or pecans
2 teaspoons of cinnamon
3 Tbls. of melted butter

oil and flour a bundt pan, sprinkle nut mixture in bottom, put in batter, another layer of nut mixture, more batter.

bake at
350* for 35 40 minutes
cool for ten minutes and turn out on a plate