1/2 c. chopped walnuts
2 tsp. cinnamon
1 1/2 c. granulated sugar
1/2 c. butter
2 eggs, unbeaten
1 tsp. vanilla extract
2 c. sifted all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. sour cream
2 sm. apples

1. In a bowl mix walnuts, cinnamon and 1/2 cup of sugar; set aside.

2. Preheat oven to 375 degrees.

3. In a large bowl, with mixer at high speed, beat butter until creamy; gradually add 1 cup sugar, beating until light and fluffy and scraping bowl and beaters now and then. Add eggs, one at a time, then vanilla, beating until blended.

4. Sift flour with baking powder, baking soda and salt; now at low speed, beat flour mixture into batter alternately with sour cream. Spread 1/2 of batter into a 9 inch tube pan with removable bottom. Top with pared, cored, thinly sliced apple; sprinkle with 1/2 of walnut mixture, top with remaining batter, then rest of walnut mixture.

5. Bake for 40 minutes.

6. Remove coffee cake from oven, let stand in pan, on a rack for 30 minutes. With metal spatula, loosen cake on side. Then by top of tube, lift cake, still on base from pan; let cool completely on a wire rack. Loosen from tube and base and lift to serving plate.