Ingredients:
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1 1/2 cups sugar
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3/4 cup butter at room temperature, cut into smaller pieces
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3 eggs
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1 1/2 teaspoons vanilla
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3 cups flour
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1 1/2 teaspoons baking powder
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1 1/2 teaspoons baking soda
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1/2 teaspoons salt
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1 1/2 cup sour cream (sometimes I use 1/2 cup yogurt and 1 cup sour cream)
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Filling (see below)
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Glaze (see below)
Thoroughly grease bundt cake pan and preheat oven to 350 degree F. Beat sugar and butter, then add eggs and vanilla and beat for 2 minutes. Blend flour, baking powder, baking soda and salt in a separate bowl. Alternately add sour cream and flour mixture to batter, on slow speed until well blended. Prepare filling.
Spread about 1/3 of the batter in cake pan, cover with 1/3 of filling, repeat two times. Bake in 350 degree oven for 1 hour (use wooden skewer to make sure it is done – meaning it comes out clean when inserted near center of cake). Cool slightly on rack, for about 10 minutes and then invert pan, drizzle with glaze and enjoy!
Filling: mix 1/2 cup brown sugar with 1/2 cup finely chopped walnuts and 1 1/2 teaspoons cinnamon.
Glaze: melt 2 tablespoons butter, add 1 teaspoon vanilla and about 2 tablespoons milk, blend in enough powdered sugar to make a soft icing. Spread on warm cake.
