1/2 lb. butter, softened
1 1/4 c. sugar
2 eggs
1 c. sour cream
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1 tsp. salt

TOPPING MIXTURE:

4 tbsp. sugar
1 tsp. cinnamon
1 c. chopped nuts

Cream butter and sugar; add eggs and sour cream. Add vanilla. Sift flour, baking powder and salt together; stir into first mixture. Pour half this batter into a greased Bundt or tube pan.

Combine topping mixture ingredients; sprinkle half this on batter. Pour remaining batter on and then remaining topping (or if you are going to invert coffee cake, put topping in pan first). Bake at 350 degrees for 1 hour.