Sour Cream Coffee Cake

1/2 cup (1 stick) butter
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup sour cream

Cream butter, sugar, eggs, and vanilla in large bowl.   Combine flour, baking powder, baking soda, and salt.  Alternately mix the flour mixture and the sour cream into the creamed sugar and butter. 

Topping:

1 cup sugar

1 tsp. cinnamon
1 cup chopped walnuts

Grease a two-piece tube pan.  Drop half of the batter by tablespoons into the pan.  Add half of the topping.  Add remaining batter, then rest of topping.  Bake at 350 degrees for 45 to 50 minutes.  Cool and remove carefully from pan.

Our friend Barbara Benoit occasionally showed up with this delicious coffee cake at just the right time when she lived in Tallahassee.  We also found this recipe in Grandma (Victoria) Piotrowski’s collection.  The only difference was the topping.  Grandma Piotrowski's version of the topping:  1/2 cup brown sugar, 1 1/4 tsp. cinnamon, 1/2 cup chopped nuts, dash nutmeg.  Mix all until crumbly and use in the above recipe.