Sour Cream Coffee Cake

From the KitchenAid mixer cookbook.

½ cup brown sugar
1½ teaspoon cinnamon
1 cup chopped nuts
3 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1½ cups sugar
1 cup butter, softened
1 cup sour cream
1 teaspoon vanilla
3 eggs

Combine brown sugar, cinnamon and nuts in small bowl. Set aside.

Sift flour, salt, baking soda, baking powder and sugar into Mixer bowl. Add butter, sour cream and vanilla. Mix on stir speed until combined about 30 seconds. Turn to speed 4 and beat for 1½ minutes.

Stir in eggs one at a time, beating 15 seconds after each addition. Increase to speed 2 and beat for 30 seconds.

Spread half the batter into a greased and floured 9 x 13 x 2-inch oblong pan or 10-inch tube pan. Sprinkle with half of the cinnamon mixture, spread on remaining batter and top to remaining cinnamon mix. Bake at 350º for 50 to 60 minutes.

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