Sour Cream Coffee Cake

¾ c butter
1½ c sugar
2 eggs
1 pt sour cream (NOT fat free!)
1 t vanilla
½ t lemon
3 c flour
1½ t baking powder
1½ t baking soda
¼ t salt
½ c chopped nuts
1 t cinnamon
½ c sugar

Cream butter and sugar; mix in eggs. Add sour cream, vanilla and lemon. Sift and add flour, baking powder, baking soda and salt. Mix until smooth. In a separate bowl, mix nuts, cinnamon, and sugar for topping. Spoon ½ cake batter into a 10-inch greased tube pan, sprinkle ¾ topping mixture over batter, then add the other half of the batter and top with remaining mixture. Bake at 350° for 45-60 minutes.

NOTE: Ginny likes to make the cake in a bundt pan with three layers of cake and the topping in two layers inside so it doesn’t fall off the top!

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