3/4 c. soft butter
1 1/2 c. sugar
3 eggs
2 tsp. vanilla
3 c. all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 pt. sour cream
3/4 c. firmly packed brown sugar
2 tsp. ground cinnamon
1 c. coarsely chopped walnuts
Powdered sugar glaze

Combine butter and sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the vanilla.

Combine the flour, baking powder, soda and salt; add to the creamed mixture alternately with the sour cream, mixing well after each addition.

Combine the brown sugar, cinnamon and walnuts, mixing well. Spoon about 1/3 of the batter into a greased and floured 10 inch tube pan or bundt pan; sprinkle with 1/3 of the nut mixture. Repeat the layers, twice.

Bake at 350 degrees F. for 1 hour, or until done. Let the cake stand for 5 minutes before removing from the pan. Place on a serving dish, and drizzle with the glaze.

POWDERED SUGAR GLAZE:

1 1/2 c. powdered sugar
2 tbsp. milk
1/2 tsp. vanilla

Combine all the ingredients and mix well.