Cinnamon Sour Cream Espresso Cake

• cake
  

• 1
  

  cup butter or 1 cup margarine
  

• 1 ¹⁄₄
  

  cups sugar
  

• 2
  

  colossal eggs
  

• 1
  

  cup sour cream
  

• 2
  

  cups flour
  

• 1 ¹⁄₂
  

  teaspoons baking powder
  

• ¹⁄₂
  

  teaspoon baking soda
  

• 1
  

  teaspoon vanilla
  

• cinnamon combine
  

• ³⁄₄
  

  cup walnuts (finely chopped)
  

• 1
  

  teaspoon cinnamon
  

• 2
  

  tablespoons sugar
  

instructions

• Mix the walnuts, 1 tsp cinnamon and a few TB sugar collectively and build apart.
• Mix the butter, sugar and eggs collectively until fluffy. Blend in the sour cream.
• Sift the flour, soda and baking powder collectively. Mix into the creamed combination and mix effectively. Add the vanilla.
• Spoon half of the batter correct into a greased and floured tube or bundt pan. Sprinkle half of the cinnamon combine over the batter (the batter will doubtless be thick). Spoon in the final batter and stock up with the final cinnamon combine.
• Instruct the pan in a COLD oven. Build to 350 levels, then bake for about 55 mins until a toothpick comes out tidy.
• Inspire heat or cool.