Sour Cream Coffee Cake

Preheat the oven to 350 degrees F. Grease a 1 1/2-quart Bundt or tube pan. Sift the flour, baking powder, baking soda and salt into a bowl. Cream the butter in a separate bowl. Add 1 cup of sugar to the butter and gradually beat until the mixture is blended, 2 to 3 minutes. Add the eggs to the creamed butter mixture one at a time, beating well in between additions. Beat in the dry ingredients and sour cream alternately, beginning and ending in flour. Add the vanilla. In a separate bowl, combine the chocolate, walnuts, the remaining 1/4 cup sugar and cinnamon. Sprinkle a third of the chocolate and nut mixture over the greased pan. Spoon in half of the cake batter. Sprinkle more of the chocolate and nut mixture over the batter, reserving some for the top. Pour the remaining batter into the pan. Smooth it out evenly and top with the remainder of the chocolate and nut mixture. Bake for 45 minutes. Cool. Remove from the pan to a rack. NotesA viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.