3 c FLOUR, SIFTED 2 tb VANILLA
1 1/2 ts BAKING POWDER 3 ea LARGE EGGS
1 1/2 ts BAKING SODA 1 1/2 c SOUR CREAM
1/4 ts SALT 3/4 c CHOPPED WALNUTS
3/4 c BUTTER, SOFTENED 3/4 c BROWN SUGAR
1 1/2 c SUGAR 1 1/2 ts CINNAMON
2 1/2 ts VANILLA 2 tb WATER
PREHEAT OVEN TO 350 DEG F. GREASE A 10″ BUNDT PAN. SIFT TOGETHER THE
FLOUR, SODA, SALT, BAKING POWDER AND SET ASIDE. IN THE MIXER, CREAM
TOGETHER THE BUTTER AND WHITE SUGAR UNTIL LIGHT AND FLUFFY. ADD 2 1/2 TS
VANILLA AND THEN BEAT IN EGGS, ONE AT A TIME, MIXING WELL AFTER EACH
ADDITION. BEAT IN SOUR CREAM. GRADUALLY ADD FLOUR MIXTURE, BEATING UNTIL
BATTER IS SMOOTH. COMBINE WALNUTS, BROWN SUGAR, AND CINNAMON. SPOON 1/3 OF
THE BATTER INTO THE BUNDT PAN. SPRINKLE HALF THE NUT MIXTURE OVER THE TOP,
TAKING CARE NOT TO SPREAD TO THE EDGES. REPEAT ANOTHER LAYER. ADD
REMAINING BATTER. COMBINE WATER AND 2 TB. VANILLA AND SPRINKLE OVER THE
TOP OF THE BATTER. BAKE IN THE CENTER OF THE OVER FOR 30 MINUTES. LOWER
HEAT TO 325 DEG F. AND BAKE FOR ANOTHER 45 MINUTES OR UNTIL CAKE FEELS
QUITE FIRM. REMOVE FROM OVEN AND COOL ON WIRE RACK FOR 10 MINUTES. LOOSEN
CAKE WITH KNIFE. TURN OUT ONTO RACK TO COMPLETE THE COOLING. CAKE WILL
KEEP FOR ABOUT 3 TO 4 DAYS IF WELL WRAPPED OR IT CAN BE FROZEN FOR UP TO
FOUR MONTHS.
Yields
12 servings