This has been THE Christmas morning coffee cake for years.  It keeps several days and freezes.

Ingredients:

Batter

• 1 c Butter
• 1½ c Sugar
• 2 Eggs
• ½ pt Sour Cream
• 2 c Flour
• ½ t Baking Soda
• 1½ t Baking Powder
• 1 t Vanilla

Cinnamon Mixture

• ¾ c Walnuts, finely chopped
• 2 t Cinnamon
• 2 T Sugar

Instructions:

Do not preheat oven!

1. Butter and flour a 9″ tube pan or bundt pan (even if it is teflon)
2. Combine butter, sugar, eggs  beating until light and fluffy
3. Blend in sour cream
4. Sift flour with baking soda and powder into creamed mixture
5. Add vanilla, blend well
6. Mix nuts, cinnamon, sugar
7. Sprinkle half the nut mixture in the pan
8. Spoon scant half the batter over nut mixture (dough will be very thick)
9. Sprinkle remaining nut mixture on batter
10. Spoon remaining batter into pan
11. Place in cold oven.  Turn oven to 350°
12. Bake 55 minutes

Serves: 12-14

Source: Sunset Cook Book – Food with a Gourmet Touch, 1960