Sour Cream Coffee Cake

Topping:
1/2 cup sugar
2 teaspoons ground cinnamon
2 teaspoons pure vanilla extract
1/2 cup coarsely chopped walnuts

Cake:
1 stick unsalted butter (room temperature)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
2 large eggs
1 cup sour cream

Preheat the oven to 350* F.

Topping: In a small bowl combine sugar, cinnamon, vanilla, and walnuts; set aside.

Cake:
Butter and flour a 9-inch springform pan; set aside. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, sugar, and eggs until smooth. Add the flour mixture alternating with the sour cream, beginning and ending with the flour mixture.

Spread half of the batter into the prepared baking pan, and sprinkle with half of the topping. repeat with remaining batter and topping.

Bake until cake tester inserted in the center comes out clean, 25 to 30 minutes. Cool for 15 minutes, then remove sides of pan and place on a wire rack to cool completely. Serve topping side up. Yield: serves 12.

Optional:
Drizzle a little thin icing over the top randomly for a professional look. Use confectioners sugar with either vanilla or alond extract for flavoring, and add enough water for a slightly thin consistency. Drizzle in a random pattern.