Ingredients Filling 3/4 cup finely-chopped walnuts plus additional for garnish 1/2 cup firmly-packed dark brown sugar 2 teaspoons ground cinnamon Cake 2-3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup (2 sticks) butter, softened 2 cups granulated sugar 5 Eggs 2 teaspoons Vanilla Extract 3/4 cup sour cream Glaze 1 cup confectioners' sugar 2-3 tablespoons milk, as needed Instructions Click to mark complete - Preheat oven to 325°F. Prepare fluted tube pan with vegetable pan spray. - In small bowl, combine filling ingredients; set aside. - In medium bowl, combine flour, baking powder, baking soda and salt. In large bowl, beat butter and granulated sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well after each. Add vanilla extract; mix well. Add flour mixture alternately with sour cream, beating after each addition until just combined. - Spoon half of batter into prepared pan. Sprinkle evenly with filling. Spoon remaining batter over filling. Using thin knife, drag through batter to swirl cinnamon mixture into filling. - Bake 60-70 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan 15 minutes. Remove from pan to cooling grid; cool completely. - In small bowl, stir together confectioners' sugar and enough milk to drizzling consistency. Drizzle over cooled cake. Sprinkle with additional walnuts.
