Serves: 12
Total Calories: 367

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/2 cup butter, room temperature
2 eggs, beaten
1 teaspoon vanilla extract
1 (8-ounce) container sour cream
Whisk together flour, baking powder, baking soda and salt in a medium bowl; set aside. In a large bowl, with an electric mixer on medium-high speed, beat sugar and butter until fluffy. Beat in eggs and vanilla. Beat in flour mixture alternately with sour cream, mixing just until blended. Spoon half of batter into a buttered and floured bundt® pan. Spoon 2/3 of walnut filling over batter. Spread remaining batter over filling; smooth top. Dot with remaining filling. Bake at 350 degrees for 40 minutes, until a toothpick inserted near center tests done. Cool cake in pan on a wire rack for 15 minutes. Run a knife around pan sides to loosen; turn cake out onto a serving platter.
Walnut Filling:
1/2 cup all-purpose flour
2 tablespoons butter, softened
1 teaspoon cinnamon
1 1/4 cups chopped walnuts
1/2 cup maple syrup

With a fork, mix together flour, butter and cinnamon in a small bowl until crumbly. Stir in nuts and syrup.

Nutritional Facts:

Serves: 12
Total Calories: 367
Calories from Fat: 183

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