Instructions: * (I first SPOON the flour into the cup, not scoop it up)

** (I always toast them, and add lots more)

*** (really pungent stuff from Penzeys: Vietnam; China Cassia)

Grease and flour a bundt pan.

Cream together butter and sugar. Add eggs and beat till smooth. Add sour cream and mix till smooth.

Sift together flour, soda, and baking power, and add gradually to the batter.

Add vanilla.

Mix together the nuts, cinnamon, and sugar.

Put half the batter in the prepared pan, sprinkle with half the streusel, and repeat with the rest. OR-put some whole nuts in the bottom of the pan, then some of the streusel, half the batter, more streusel, and the other half of the batter.

Two sets of baking instructions (and I dont know if theres any difference in the product): (1) Bake 50 minutes at 350 F. or (2) Put in a cold oven, set at 350 , and bake 55 minutes or more. Test for doneness; it may not look done.

NOTES : This is the straight recipe in which I accidentally doubled the sour cream, and it was a hit.

Sorry for the ambiguity, all. The recipe as shown was the original (what I called "straight") recipe, and when I doubled it I dumped in the whole pint by accident.

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