1 Cup Unsalted Butter ((2 sticks) Room Temperature)
2 3/4 Cups Granulated Sugar
4 Whole Eggs
2 tsps Vanilla Extract
3 Cups All-Purpose Flour
1 tsp Baking Soda
1 tsp Salt
2 Cups Sour Cream ((16 ounces))
2 TBSP Ground Cinnamon
1/2 Cup Chopped Nuts (Walnuts, Pecans, etc (Optional))
Preheat oven to 350 degrees.
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.
Add eggs, one at a time. Be sure you beat well in between each egg.
After all of the eggs have been well beaten, you should have a very smooth batter.
Beat in the vanilla.
In a medium bowl, combine the flour, baking soda and salt. Mix well with a whisk to ensure good combination.
Add the flour mixture alternately with the sour cream.
Beat well in between each flour / sour cream addition to keep the batter smooth. You will notice it start to thicken with each addition.
In a greased/buttered Bundt pan (or tube pan), spoon a third of the batter in the bottom.
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.
Spoon another third of the batter over the top of the cinnamon/nut mixture.
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.
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.
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.
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.