Sour Cream Coffee Cake, from The Junior League Cook Book

Grease and flour large bundt pan. Using electric mixer, cream butter and sugar. Add eggs, one at a time. Mix sour cream and vanilla together. Sift flour, salt, and baking powder together. Add flour mixture to butter alternately with sour cream. Pour 1⁄3 to ½ of batter into prepared pan. Combine cinnamon, brown sugar, and nuts; sprinkle over cake batter. Spoon remaining batter into cake pan. Bake at 350 degrees for 60-65 minutes. Cake will rise, then fall slightly. Cool for at least 10 minutes before removing from pan. Sift powdered sugar over top of warm cake if desired.