Maple Sour Cream Coffee Cake
recipe from Lisa@ The Cutting Edge of Ordinary - source: Yankee Magazine
1/2 cup chopped walnuts
1/3 cup brown sugar, packed
1 teaspoon cinnamon
2 cups sifted all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 teaspoons maple extract (optional)

Heat the oven to 350 and grease a 6 cup tube pan (I used Bakers Joy). Mix walnuts, brown sugar and cinnamon to make the topping and set aside.
Sift the flour with the baking powder and soda and set aside. Cream together the butter ans sugar until light and fluffy (about 3 minutes). Beat int he eggs and vanilla. Add the flour mixture in thirds, alternating with the sour cream. Beat well. Add maple extract if using.

Spoon half the batter into the pan and smooth it out with an offset spatula. Sprinkle with half of the topping. Add the remaining batter and carefully smooth it out. Add the rest of the topping.

Bake 40 minutes without opening the oven door, then test for doneness with a toothpick. If it doesn't come out clean bake another 5 to 10 minutes. Cool in pan 10 minutes then invert pan onto wire rack to cool completely.