From my grandma’s Memories,a beautiful and delicious recipe.
1/2 cup unsalted butter, softened, at room temeprature
1 cup superfine sugar (granulated, baker’s superfine or caster sugar)
2 large eggs, at room temperature
1 teaspoon real vanilla extract
1 cup sour cream (do not use light sour cream)
2 cups unbleached white all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup brown sugar
1 tablespoon unbleached white all-purpose flour
1/2 cup chopped walnuts
1 teaspoon ground cinnamon
1 tablespoon melted butter
Preheat oven to 350 degrees F (180 C).
Butter and flour a 12-cup tube or bundt cake pan or a 10-inch angel food cake pan, or an 8 x 8-inch square baking pan.
In a large mxing bowl, mix by hand, the softened butter, sugar, eggs, and vanilla.
Stir in the sour cream and then add in the flour, baking powder, baking soda and salt.
Mix well, but do not overmix.
In a medium size bowl, mix together all of the filling ingredients.
Pour half of the cake batter into the prepared cake pan, then half of the filling mixture, then the remaing cake batter and the remaining filling mixture.
Bake coffee cake on middle rack in preheated 350 degree F (180 C) oven for 50-60 minutes.
Cool in pan for 10 minutes, then turn cake out onto cooling rack to cool completely.
Source and picture: DianaDesserts