Skill required: Confident beginner
No-Stick Cooking Spray
2 cups sugar, divided
2 teaspoons cinnamon
3/4 cup finely chopped walnuts
3/4 cup Vegetable Shortening
1 teaspoon vanilla
3 large eggs
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1-1/2 cups sour cream
1. Heat oven to 350ºF. Coat 10-inch tube pan lightly with no-stick cooking spray.
2. Combine 3/4 cup sugar, cinnamon and nuts.
3. Beat together shortening, remaining 1-1/4 cups sugar and vanilla in large bowl of electric mixer.
4. Add eggs, one at a time, beating well after each addition.
5. Combine flour, baking powder, baking soda and salt.
6. Add alternately with sour cream to creamed mixture, mixing until blended after each addition. Batter will be thick.
7. Spread half of batter in pan.
8. Spoon three-fourths of nut mixture over batter.
9. Repeat with remaining batter and nut mixture.
10.Bake 1 hour or until wooden toothpick inserted in center comes out clean.
11.Cool 20 minutes in pan on rack.
12.Loosen from sides. Place a plate upside-down on cake, then turn both over. Remove pan. Turn cake topside up on rack.
13.Cool completely. Slide onto cake plate to serve.
Yield: 15 servings
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