Title: Sour cream coffeecake
 Categories: Breads, Breakfast
      Yield: 12 Servings
 
      3 c  FLOUR, SIFTED
  1 1/2 ts BAKING POWDER
  1 1/2 ts BAKING SODA
    1/4 ts SALT
    3/4 c  BUTTER, SOFTENED
  1 1/2 c  SUGAR
  2 1/2 ts VANILLA
      2 tb VANILLA
      3 ea LARGE EGGS
  1 1/2 c  SOUR CREAM
    3/4 c  CHOPPED WALNUTS
    3/4 c  BROWN SUGAR
  1 1/2 ts CINNAMON
      2 tb WATER
 
  PREHEAT OVEN TO 350 DEG F. GREASE A 10" BUNDT PAN. SIFT TOGETHER THE
  FLOUR, SODA, SALT, BAKING POWDER AND SET ASIDE. IN THE MIXER, CREAM
  TOGETHER THE BUTTER AND WHITE SUGAR UNTIL LIGHT AND FLUFFY. ADD 2 1/2
  TS VANILLA AND THEN BEAT IN EGGS, ONE AT A TIME, MIXING WELL AFTER
  EACH ADDITION. BEAT IN SOUR CREAM. GRADUALLY ADD FLOUR MIXTURE,
  BEATING UNTIL BATTER IS SMOOTH. COMBINE WALNUTS, BROWN SUGAR, AND
  CINNAMON. SPOON 1/3 OF THE BATTER INTO THE BUNDT PAN. SPRINKLE HALF
  THE NUT MIXTURE OVER THE TOP, TAKING CARE NOT TO SPREAD TO THE EDGES.
  REPEAT ANOTHER LAYER. ADD REMAINING BATTER. COMBINE WATER AND 2 TB.
  VANILLA AND SPRINKLE OVER THE TOP OF THE BATTER. BAKE IN THE CENTER
  OF THE OVER FOR 30 MINUTES. LOWER HEAT TO 325 DEG F. AND BAKE FOR
  ANOTHER 45 MINUTES OR UNTIL CAKE FEELS QUITE FIRM. REMOVE FROM OVEN
  AND COOL ON WIRE RACK FOR 10 MINUTES. LOOSEN CAKE WITH KNIFE. TURN
  OUT ONTO RACK TO COMPLETE THE COOLING. CAKE WILL KEEP FOR ABOUT 3 TO
  4 DAYS IF WELL WRAPPED OR IT CAN BE FROZEN FOR UP TO FOUR MONTHS.