2 1/2 c. all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. sour cream
1 1/2 tsp. vanilla
1 c. unsalted butter, at room temperature
1 3/4 c. granulated sugar
3 extra lg. eggs
1/2 c. walnuts or pecans
1 1/2 tsp. cinnamon

Heat oven to 325 degrees. Butter and flour a 9-inch tube pan. Sift flour, baking powder, baking soda and salt. Combine sour cream and vanilla in a separate bowl.

Beat butter on moderate high speed until light and fluffy, about 3 minutes. Add 1 1/2 cup sugar in 2 additions, beating for 3 minutes after each addition. Add eggs, one at a time, beating thoroughly after each addition. When all eggs have been added, increase mixer speed for 3 minutes. On low speed, add half of flour mixture, then the sour cream mixture, then remaining flour.

Combine remaining 1/4 cup sugar, nuts and cinnamon in small bowl. Pour half the batter into pan, sprinkle 1/2 sugar-nut mixture. Pour remaining batter, then remaining sugar nut mixture. Bake 55 minutes to 1 hour. Let cake cool. Sprinkle with confectioners' sugar. Garnish with cherries as to taste.