Cinnamon Coffee Cake

From The Taste of Home Baking Book

Prep: 20 minutes
Bake: 1 Hour + cooling
Yield: 16-20 servings

1 C. butter, softened
2-3/4 C sugar, divided
4 eggs
2 tsp vanilla extract
3 C all-purpose flour
1 tsp baking soda
1 tsp salt
2 C (16oz) sour cream
2 Tblsp ground cinnamon
1/2 C chopped walnuts

1. In a large mixing bowl, cream butter & 2 cups sugar until light & fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternatelly with sour cream, beating just enough after each addition to keep batter smooth.

2. Spoon a third of the batter into a greased 10-in tube pan. Combine the cinnamon, nuts and remaining sugar; sprinkle a third over batter.

Repeat layers twice. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.