3/4 c. butter, softened
1 1/2 c. sugar
3 eggs
2 tsp. vanilla
3 c. all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 pt. sour cream
3/4 c. firmly packed light brown sugar
2 tsp. ground cinnamon
1 c. coarsely chopped walnuts
Powdered Sugar Glaze

Combine butter and sugar, creaming until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.

Combine flour, baking powder, soda and salt; add to creamed mixture alternately with sour cream, mixing well after each addition.

Combine brown sugar, cinnamon and walnuts; mixing well. Spoon about 1/3 of batter into a greased and floured 10 inch tube or Bundt pan; sprinkle with 1/3 of nut mixture. Repeat layers twice; bake at 350 degrees for 1 hour or until done. Let stand 5 minutes before removing from pan. Place on serving dish and drizzle with glaze.

GLAZE:

1 1/2 c. powdered sugar
2 tbsp. water
1/2 tsp. vanilla extract