Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, cream the butter and 2 cups of sugar together until light and fluffy.  You can use a stand or a hand mixer.
3. Add eggs, one at a time.  Be sure you beat well in between each egg.
4. After all of the eggs have been well beaten, you should have a very smooth batter.
5. Beat in the vanilla.
6. In a medium bowl, combine the flour, baking soda and salt.  Mix well with a whisk to ensure good combination.
7. Add the flour mixture alternately with the sour cream.
8. Beat well in between each flour / sour cream addition to keep the batter smooth.  You will notice it start to thicken with each addition.
9. In a greased/buttered Bundt pan (or tube pan), spoon a third of the batter in the bottom.
10. Combine 3/4 cup of sugar, the cinnamon and nuts in a small bowl.  Sprinkle a third of the mixture over the batter in the pan.
11. Spoon another third of the batter over the top of the cinnamon/nut mixture.
12. Be sure to spread the batter out so it covers the entire pan to the edges.  It’s thick, so spread it around with a spatula.
13. Sprinkle another layer of the cinnamon/nut mixture, followed by another layer of the batter until you are done.  You should end up with enough cinnamon/nut mixture to sprinkle on the top.  I like to use a knife to swirl it around to make sure none of it falls off when I flip the cake after it’s done baking.
14. Bake at 350 degrees for 60 minutes or until a toothpick inserted in the center comes out clean.  Cool for 15 minutes, flip pan over on top of a wire cooling rack to cool.
15. Sprinkle with powdered sugar while its still a little warm.  Doing this will make the powdered sugar melt a little, creating a bit of a glaze.
16. Serve and enjoy!