Ingredients

1 cup butter or margarine -- at room temperature , 1 1/4 cups sugar , 2 eggs , 1 cup sour cream , 1 1/2 teaspoons vanilla extract , 2 cups flour , 1 teaspoon baking powder , 1/2 teaspoon baking soda , 1/4 teaspoon salt , -----Topping----- , 1 1/4 cups pecans or walnuts -- broken , 1/4 cup sugar , 1 tablespoon ground cinnamon

Method

1. Preheat oven to 350 degrees F. Butter a 9-inch fluted or plain tube pan. , 2. In large bowl of electric mixer, cream butter and sugar until light and fluffy. Beat in eggs, sour cream, and vanilla. , 3. Stir together flour, baking powder, baking soda, and salt. Gradually beat into butter mixture. , 4. Prepare topping. Scatter half the topping evenly over bottom of pan. Spoon in half the batter. Add remaining topping and spoon on remaining batter. , 5. Bake 50 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes before removing from pan. , Makes one 9-inch coffee cake, 8 to 12 servings. , Topping: In a small bowl, combine nuts, sugar, and cinnamon. , * Timesaver Tip: Coffee cake may be made ahead and frozen before baking. Wrap tube pan tightly with heavy-duty aluminum foil, label and date, and freeze at 0 degrees F up to 6 weeks. To bake, do not thaw. Remove foil and bake at 350 degrees F until cake tests done, about 1 hour. Cool 15 minutes before removing from pan.