Instructions: Pre-heat oven to 350 degrees F.

Cream the butter with 3/4 of the sugar until light and fluffy.

Beat in the eggs one at a time.

Sift the flour, salt, baking powder and baking soda and add, blending well.

Mix in the sour cream and the vanilla.

In a small bowl blend the remaining sugar with a pinch of salt, cinnamon, and the chopped walnuts. Set aside.

Butter a 10-inch springform pan. Pour a third of the batter into the pan and smooth it out with a spatula. Sprinkle a third of the cinnamon mixture over the batter. Repeat these layers twice, smoothing out the batter each time.

Bake at 350F for 50 minutes.

Cool for 1/2 hour in the tin, then turn onto a rack and cool completely before cutting.

Note: This cake freezes very well.

Serve with afternoon tea.

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