INGREDIENTS

INSTRUCTIONS

Heat oven to 350. Grease a 10" angel food cake pan or any other 10"
tube pan, preferably with a removable bottom.  For streusel: In a
medium bowl, stir brown sugar, flour, nuts and  cinnamon to mix. Add
butter and stir with a fork or rub into dry  mixture with fingertips
until crumbly.  For cake: Beat butter in a large bowl with an electric
mixer on medium  speed until fluffy, about 3 minutes. Add sugars, one
at a time and  beat until well blended. Add eggs, one at a time,
beating until  blended after each. Reduce mixer speed to low and beat
in vanilla,  baking powder, baking soda and salt. Beat in half the
flour, then the  sour cream. When blended, beat in remaining flour.
Spread half the batter in the prepared pan. Top with half the
streusel. Carefully spoon on remaining batter, spread smooth and
crumble remaining streusel over the top. Gently press streusel so it
will adhere to cake.  Bake 1 hour 10 minutes or until a wooden pick
inserted in center of  cake comes out clean. Place pan on a wire rack
and let cool  completely. Fun a knife around the edges and tube to
loosen cake. If  pan has a removable bottom, remove pan, run a knife
around base of  cake and remove tube. If pan doesn't have a removable
bottom, place a  plate on top of pan and holding plate and pan
together, carefully  invert cake onto the plate, then turn cake right
side up.  Recipe by: Laura Hunter  Posted to FOODWINE Digest 26 Jan 97
by Laura Hunter  <LHunter722@AOL.COM> on Jan 26, 1997.

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Nutrition (calculated from recipe ingredients)
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Calories: 366
Calories From Fat: 207
Total Fat: 23.8g
Cholesterol: 78.2mg
Sodium: 224.7mg
Potassium: 113.9mg
Carbohydrates: 33.7g
Fiber: 1.6g
Sugar: 9.7g
Protein: 5.5g