Sour Cream Coffeecake
1 1/2 sticks unsalted butter, softened
1 cup sugar
1 cup sour cream
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup firmly packed dark brown sugar
1 tablespoon ground allspice
1/2 cup chopped walnuts, lightly toasted
Preheat oven to 350 degrees.
Butter a round, 8-inch springform pan and set aside.
In a large bowl, cream the butter and sugar together until light and fluffy.
Stir in the eggs one at a time, then the sour cream and vanilla.
In another bowl, sift together the flour, baking powder, baking soda and salt, and fold them into the moist ingredients until well blended.
Spoon half the batter into the baking pan, spreading it to the edges.
In a small bowl, mix together the brown sugar, allspice and walnuts.
Scatter half the brown sugar mixture on top of the batter.
Repeat with the remaining batter, then the rest of the sugar mixture.
To marbleize the layers, insert a round-tipped knife into the batter and swirl it around.
Bake the cake about 1 hour, until it shrinks from the sides of the pan and a toothpick inserted into the center comes out clean.
Serve warm or at room temperature.