1 c. pure butter
3 c. plain flour
2 c. plus 2 tbsp. sugar
3 eggs
1 tsp. baking soda
1/2 tsp. salt
1 tbsp. pure vanilla flavor
1 c. sour cream (8 oz.)

TOPPING:

1/2 c. chopped walnuts
1 tbsp. cinnamon
1 tbsp. sugar

Blend together. If batter stiffens, then add 1 cup of milk. Grease entire Bundt pan and sprinkle with flour. Remove excess flour. Fill pan with half the mixture.

In a separate bowl, mix together 1/2 cup of chopped walnuts, 1 tablespoon cinnamon and 1 tablespoon sugar. Mix this by hand. Sprinkle half of this mixture over your batter. Continue filling the bundt pan and sprinkle the remainder of the cinnamon mixture on top of the batter. Place into a preheated oven set at 350 degrees. Allow the cake to cook slowly for 1 hour and thirty minutes, or until done.

THE GLAZE:

1 c. sugar
1 c. water
2 tsp. butter

Combine in a small saucepan and allow this mixture to boil until thick. When the cake has cooled, spoon on top the glaze. Enjoy!