Sour Cream Coffee Cake

I must be in a baking mood.  Here is another family favorite.  My mom and I will make at least one (usually 2) of these before the holidays and just store them in the freezer.  Then, the night before everyone arrives we just let it defrost on the counter and it is ready to eat in the morning.  I also love this recipe because I LOVE my bundt pan! (Thanks to Bre's G-Pa)

My beautiful Nordicware Bundt Pan.
Nordicware also just so happens to be made in MN!

Sour Cream Coffee Cake
2 eggs
1 cup sour cream
1 cup butter, melted
2 cups sugar
2 cups flour
½ tsp. salt
1 tsp. vanilla
1 tsp. baking powder

Filling
(Double for best results)

1/2 cup nuts
3 Tbsp. brown sugar
1 tsp. cinnamon

To make:

Cream eggs, sour cream, butter, and sugar. Add rest of ingredients. Put half of
batter in a well greased bundt pan.  Add the nuts, brown sugar and cinnamon. Top with other half of the batter.

Bake at 350 for 60 minutes or until you can poke it with a toothpick and have it come out clean.  Let the coffee cake cool in the pan for a short time and then flip it out onto a wire rack or plate to cool further.