1  cup butter, softened

1/2 cup granulated sugar

2 large eggs

2 tsp. pure vanilla extract

1 cup sour cream

1 tsp. baking soda

2 cups unbleached all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

½ cup walnuts, finely chopped

1 cup brown sugar

1 tbsp. cinnamon

3 tbsp. unbleached all-purpose flour

4 tbsp. softened butter

Put all streusel ingredients in a bowl and mix; set aside.

In large mixing bowl blend butter and sugar until light and fluffy. Add eggs slowly, beating well after each addition. Beat in vanilla extract. In a separate bowl, combine sour cream and baking soda. In a third bowl add sifted flour, baking powder and salt. Beat flour mixture into butter – egg mixture alternating with sour cream. Spoon one-third of the batter into an oiled and floured Bundt pan. Sprinkle one-third of the streusel over batter. Cover with another third of batter and sprinkle with another third of streusel and over that, cover with remaining batter and sprinkle with remaining streusel.

Bake in 350° F oven for 40-50 minutes or until a knife or wooden pick inserted in the center comes out clean. When done, sit on cooling rack for ten minutes. Turn cake out on a platter and sift confectioners’ sugar on the top.

*Do not substitute milk soured by vinegar for sour cream as the consistency will not be the same.

© 2006 Virginia Wright. All Rights Reserved Worldwide.