Cinnamon Coffeecake

1 cup butter, softened
2 3/4 cups sugar, divided
2 tsp vanilla
4 eggs
3 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 tsp baking soda
2 cups (16 oz.) sour cream
2 Tbsp ground cinnamon
½ cup chopped walnuts or pecans

In a large mixing bowl, cream butter and 2 cups sugar until fluffy. Add vanilla and 1 egg at a time, beating well after each addition. Combine flour, baking powder, soda, and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. Spoon 1/3 of batter into a greased 10-inch Bundt pan. Combine cinnamon, nuts, and remaining sugar; sprinkle 1/3 over batter in pan (try to keep away from edges). Repeat layers two more times. Bake at 350º for 70 minutes or until cake tests done. Cool for 10 minutes. Remove from pan to a wire rack to cool completely.

Makes 12 to 16 servings.