1/2 c. chopped walnuts
1 tsp. cinnamon
1 tsp. sugar
1/2 c. butter, softened
2 c. all-purpose flour
1 (8 oz.) sour cream
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
2 lg. eggs

Preheat oven to 350 degrees. Grease 9-inch tube pan with removable side. Combine nuts, cinnamon and 1/2 cup sugar and set aside. With mixer at medium speed, beat butter with 1 cup sugar until light and fluffy. Add flour and remaining ingredients; beat at low speed until blended scraping all the time.

At medium speed, beat 3 minutes, occasionally scraping. Spread half of batter in pan; sprinkle with half of nut mixture; spread evenly with remaining batter and sprinkle with remaining nut mixture. Bake 60-65 minutes. Cool in pan on wire rack 10 minutes. Remove side of pan. Cool completely on rack.

VARIATION: APPLE SOUR CREAM CAKE:

Prepare as before; spread half of batter, 1/3 of nut mixture, then 1 medium sized cooking apple, peeled, cored and thinly sliced and 1/3 of nut mixture. Spread remaining batter and nuts. Bake 65-70 minutes. Cool completely in pan on wire rack.