Kate's Blue-Ribbon Coffee Cake

• 1/2 c. butter or margarine (softened)
• 1 c. sugar
• 2 large eggs (slightly beaten)
• 1 tsp. vanilla
• 2 c. flour
• 1 tsp. baking powder
• 1 tsp. soda
• 3/4 tsp. salt
• 1 c. cultured sour cream

Stir together butter, sugar, eggs and vanilla. Add dry ingredients and stir lightly. Add sour cream and stir vigorously until smooth.

Struesel: 2/3 c. brown sugar, 1/2 c. white sugar, 2 tsp. cinnamon, 2 tsp. vanilla and 1 c. coarsely chopped walnuts tossed with fork.

Spray bundt pan liberally with vegetable spray. Layer 1/3 batter then 1/3 struesel until batter and struesel are used up.

Bake at 325 degrees for 40 minutes or until inserted toothpick comes out clean. Let cool slightly until cake starts to pull away from sides of pan. Cover with inverted plate and turn onto plate.

*Shingle 2 slices dusted with confectioner's sugar beside entree. (not a crumb will be left. Gets better and better as it sits when covered).