Sour Cream Coffee Cake

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

• 1 c Butter (1/2 #)
• 1½ c Sugar
• 2 Eggs (3 for altitude)
• ½ pt Sour Cream  (1 cup)
• 2 c Flour
• ½ t Baking Soda
• 1½ t Baking Powder
• 1 t Vanilla

Cinnamon Mixture Ingredients:

• 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.
6. Blend well.
7. Mix nuts, cinnamon, sugar.
8. Sprinkle half the nut mixture in the pan.
9. Spoon scant half the batter over nut mixture (dough will be very thick).
10. Sprinkle remaining nut mixture on batter.
11. Spoon remaining batter into pan.
12. Place in cold oven.
13. Turn oven to 350°
14. Bake 55 minutes’
15. Invert on rack leaving pan on cake.
16. Wait 15 minutes.
17. Remove pan.

Serves: 12-14

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