Sour-Cream Coffee Cake with Cinnamon-Walnut Topping

1. Preheat oven to 350 degrees. Butter and flour a 9-inch nonstick tube pan. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, whisk together sour cream and baking soda.

2. With an electric mixer, beat butter, sugar, eggs, and vanilla on high speed until light and fluffy, about 5 minutes. With mixer on low speed, add flour mixture in three additions alternately with sour-cream mixture in two, beginning and ending with flour. Mix just until moistened.

3. Spread a third of batter in pan; sprinkle with a third of topping. Repeat twice, ending with topping. Bake until a toothpick inserted in center comes out with a few moist crumbs, 60 to 70 minutes.

4. Cool in pan 30 minutes. Turn out of pan; cool, top side up, on a rack.

Cook's Notes

For a little more taste and texture, some of the topping is layered with the batter.This cake can be frozen for up to 6 months, whole or in slices. For single pieces, slice the cake, and wrap each in plastic before freezing; thaw at room temperature.