Sour Cream Walnut Coffee Cake

2 sticks butter, softened

2 cups granulated sugar

1 pint (16-ounces) sour cream

2 teaspoons baking soda

4 large eggs, room temperature

1 tablespoon vanilla extract

2-1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

Streusel Filling and Topping

1/2 cup granulated sugar

2 teaspoons ground cinnamon

1 cup chopped walnuts

Preheat oven to 350 degrees. Grease and flour a 9-1/2 x 13 x 2-inch baking pan. (If baking pan is shallow, use a 10 x 14-inch pan.) Mix sour cream with baking soda; set aside. In a small bowl, mix streusel ingredients; set aside. Cream butter and sugar. Add eggs one at a time, blending well after each addition. Sift together flour, baking powder and salt.

Alternately, add flour mixture and sour cream mixture to the creamed mixture, blending until just mixed after each addition. Pour half of batter into prepared pan. Spoon half of streusel mixture evenly over batter. Spoon remaining batter over the streusel, then top with remaining streusel. Place pan in lower third of oven and bake for 50-55 minutes, or until cake tests done. (If top browns too much before cake is done, cover lightly with a piece of aluminum foil.) Makes 24, 2-inch squares.