Cake:

1 1/2 c. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter
2/3 c. sugar
2 eggs
1 tsp. vanilla
1 c. sour cream

Grease bottom of 9x9-inch cake pan. Prepare nut topping mixture and set aside.

Sift flour with baking soda, baking powder and salt. Cream butter in large mixing bowl. Gradually add sugar; cream until light and fluffy at medium speed. Add eggs, one at a time, beating well after each addition; blend in vanilla extract. At low speed add dry ingredients alternately with sour cream to creamed mixture beginning and ending with dry ingredients. Spread in pan. Sprinkle nut topping over top.

Bake at 325°F for 45-55 minutes until cake springs back when lightly touched in center. Cool 10 minutes; remove from pan. Cool completely. Cut in half horizontally, making 2 layers. Fill with butter cream filling. Refrigerate.

Nut Topping:

1/3 c. butter
3/4 c. all-purpose flour
1/3 c. packed brown sugar
1/2 c. chopped walnuts
1 tsp. cinnamon

Cut butter into flour, brown sugar and cinnamon until particles are fine. Stir in nuts.

Butter Cream Filling:

1/4 c. all-purpose flour
1/2 tsp. salt
1 c. milk
2/3 c. butter
1 c. sugar
1 tsp. vanilla

Combine flour, salt and milk in small saucepan. Cook over low heat, stirring constantly, until very thick. Cool. Cream butter. Gradually add sugar; cream well. Add flour mixture, beat until light and fluffy. Blend in vanilla.

Submitted by: Lynn Benton