1/4 lb. butter
3 c. flour
1 1/2 tsp. baking soda
1 pt. sour cream
1 1/2 c. sugar
2 tsp. baking powder
4 eggs, separated
2 tsp. vanilla

FILLING:

1 c. chopped nuts
2 tsp. cinnamon
3/4 c. brown sugar

VARIATION:

Add 1 cup blueberries mixed with 2 tablespoons flour to filling for blueberry coffee cake.

Cream butter and sugar. Sift dry ingredients. Mix with sour cream and egg yolks. Add vanilla. Beat egg whites stiff; fold into batter. Pour in layer; add filling, then rest of batter. Top with filling.

Bake in an angel food pan, greased and floured, at 350 degrees for 1 hour.