Sour Cream Coffeecake - Jewish Food Experience

Preheat oven to 325 degrees and grease a 9x13-inch pan well. Combine all of the ingredients for the nut filling in a small bowl and set aside. Cream butter until soft, then add sugar and cream the mixture well, until light and fluffy. Add the eggs one at a time, beating well after each addition. Sift the dry ingredients together. Add the dry ingredient mixture into the creamed mixture, alternating with the sour cream, beginning and ending with the flour mixture. Stir in the vanilla. Pour half the batter into the pan, cover with half of the nut filling, then top with the rest of the batter and the remaining nut filling. Bake for about 40 minutes, until golden on top and cooked through.