Spice Nut Sour Cream Coffee Cake

By Guest Chef Lina Preszler 

Ingredients: (Cake) Two cups of all purpose flour, One teaspoon of baking powder, One half teaspoon of baking soda, On cup of butter, One and a quarter cups packed brown sugar, Two large eggs, One cup sour cream, One teaspoon vanilla, One and a half cups of topping. 

Ingredients: (Topping) One cup coarsely chopped nuts (walnuts, pecans or hazelnuts), One half cup packed brown sugar, One half teaspoon ground nutmeg, One half teaspoon ground allspice. 

Preparation: Preheat oven to 350. Grease an eight cup tube/bundt pan. In a small bowl combine flour, baking powder and baking soda, mix well and set aside. With an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, sour cream and vanilla. Gradually beat in flour mixture into batter until well blended. Prepare topping. Sprinkle one fourth of topping mixture into prepared pan. Spoon in one third of the batter. Continue layering, ending with the topping mixture. Bake for fifty to sixty minutes or until toothpick comes out clean. Cool for fifteen minutes then remove from pan. Serve warm.