Cake Batter:

First soften the butter.  Add the sugar and whip it together with a whisk.  Then add the eggs. Mix well.  Add the sour cream & vanilla.  Stir well.   Never beat.  Combine dry ingredients in separate bowl: baking powder, salt and flour.  Add dry ingredients to butter mixture & whisk again.  Remember – never beat this one.

For the nut filling:

In a small bowl combine: brown sugar, nuts & cinnamon.

Assemble the Cake:

Spray the heck out of the inside of the bundt pan with some non-stick spray.  Then flour the entire inside.  Shake out excess flour. Once your bundt pan is sufficiently greased, floured and non-stuck it is time to fill it with the nut topping and cake batter (alternating).

First, Sprinkle 1/2 of the “nut topping” mixture into the bottom of the bundt pan.  Spoon 1/2 of the batter onto the “topping” mixture.  Sprinkle the other 1/2 of the topping on top of the batter.  Spoon on the other 1/2 of the batter.

This will result in a lovely bundt cake that has nuts on the top as well as running through the center of your coffee cake.

Bake 340 degrees for 1 hour, or until done in center (toothpick comes out clean).

Butter Cream Icing:

Combine softened butter, vanilla, milk & salt.  Add powdered sugar until icing has the consistency of cake batter.  This icing should be a bit runny so that it will run down the sides of your cake.

Once cake is cool drizzle with butter cream icing.