1 c. butter
1 c. sugar
3 eggs, separated
1 c. dairy sour cream
1 3/4 c. sifted flour
1 tsp. baking soda
1 tsp. baking powder
1/4 c. sugar
1/2 tsp. cinnamon
1/2 c. chopped nuts

Cream butter and sugar. Add egg yolks and sour cream. Beat until light and fluffy. Add flour, baking powder and baking soda. Beat egg whites until stiff; fold in. Pour batter into greased and floured Bundt pan. Mix together the sugar, cinnamon and chopped nuts and sprinkle on the cake. Dot with extra butter.

Bake at 325°F for one hour. Allow to cool in pan for 15 minutes before turning out.