Instructions

• Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 10-inch tube pan or Bundt pan; set aside.
• In a small bowl, combine ¾ cup white sugar, 2 Tablespoons ground cinnamon, and ½ cup chopped walnuts; set aside.
• In a large mixing bowl, cream 1 cup softened butter with 2 cups white sugar until light and fluffy.
• Add 4 eggs one at a time, beating well after each addition. Mix in 2 teaspoons vanilla extract.
• In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt.
• Add the dry ingredients to the creamed mixture in three additions, alternating with the 2 cups sour cream, beginning and ending with the dry ingredients. Mix just until combined after each addition.
• Spoon one-third of the batter into the prepared pan, then sprinkle one-third of the cinnamon-sugar-walnut mixture evenly over the batter. Repeat two more times, finishing with the remaining batter and topping.
• Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted near the center comes out clean.
• Cool the cake in the pan on a wire rack for 10 minutes, then invert onto the wire rack to remove the pan. Cool before slicing.