Cinnamon Nut-Sour Cream Cake

Ingredients

• 0.5 tsp baking soda 
• 1 cup butter softened
• 16 servings cinnamon roll icing 
• 1 cup knudsen cream sour
• 6  eggs 
• 3 cups flour 
• 2.5 cups granulated sugar divided
• 1 tsp ground cinnamon 
• 2 Tbsp milk 
• 1.5 cups powdered sugar 
• 1 tsp vanilla 
• 1 cup planters walnuts chopped

Equipment

• bowl
• frying pan
• oven
• wire rack
• blender
• toothpicks

Directions

1. Heat oven to 325F.
2. Combine flour and baking soda. Beat butter and 2-1/4 cups granulated sugar in large bowl with mixer until light and fluffy. Blend in vanilla.
3. Add eggs, 1 at a time, beating well after each addition.
4. Add flour mixture alternately with sour cream, mixing well after each addition.
5. Pour half the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
6. Combine cinnamon and remaining granulated sugar in medium bowl; stir in nuts.
7. Sprinkle over batter in pan; cover with remaining batter.
8. Bake 1 hour 15 min. to 1 hour 25 min. or until toothpick inserted near center of cake comes out clean. Cool in pan 10 min. Invert cake onto wire rack; gently remove pan. Cool cake completely.
9. Mix powdered sugar and milk until blended; drizzle over cake.
10. Let stand until icing is firm.