Instructions

• Preheat the oven to 350°F (175°C). Grease and flour a 10-inch tube or Bundt pan; set aside.
• In a small bowl, combine 3/4 cup white sugar, 2 tablespoons ground cinnamon, and 1/2 cup chopped walnuts; set this cinnamon–nut mixture aside.
• In a large mixing bowl, cream 1 cup softened butter with 2 cups white sugar until light and fluffy.
• Add the 4 eggs one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract.
• In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt.
• Add the flour mixture to the creamed mixture in three additions, alternating with the 2 cups sour cream — begin and end with the flour mixture. Mix just until combined after each addition.
• Spoon one-third of the batter into the prepared pan and spread evenly. Sprinkle one-third of the cinnamon–nut mixture evenly over the batter. Repeat two more times (batter, cinnamon–nut; batter, cinnamon–nut), finishing with the cinnamon–nut mixture on top.
• Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted near the center comes out clean.
• Cool the cake in the pan on a wire rack for 10 minutes. Run a knife around the pan if needed, invert the cake onto the wire rack, remove the pan, and let the cake cool completely before slicing.