(from Best of Home Cooking)

• 2 1/2 c all-purpose flour
• 1 t baking powder
• 1 t baking soda
• 1/2 t salt
• 3/4 c (1 1/2 sticks) unsalted butter
• 1 1/2 c white granulated sugar
• 3 large eggs
• 1 c sour cream (I used fat free)
• 1 t vanilla extract
• 1/2 c chopped walnuts, optional (I did not use these)
• For the swirl…..1 T ground cinnamon
• 3 T brown sugar
• 2 T white granulated sugar
• For the glaze…..1 c powdered sugar
• about 1 1/2 T milk
• 1 t ground cinnamon (to taste)

Pre-heat oven to 350.

Whisk together the flour, baking powder, baking soda and salt in a mixing bowl for a minute; set aside.

Cream the butter and sugar together until light and fluffy.  Beat in the eggs one at a time, mixing thoroughly before adding the next.  Beat in the sour cream and vanilla until combined.  Add the flour mixture, stirring just until combined.  Stir in the walnuts.

Butter a 10″ bundt pan (I just sprayed mine), and lightly dust with flour.  Pour half the batter into the pan and spread evenly.  Mix the ingredients for the swirl in a small bowl.  Sprinkle evenly around the center of the batter.  Cover with the rest of the batter.

Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.  Let cool 20 minutes before removing from the pan.

For the glaze:  Add the powdered sugar to a small bowl, stir in enough milk to create a thick, but pourable glaze.  Stir in the cinnamon to taste  Drizzle over the top of the cake.

I’m showing restraint and not eating any now – I will wait for Chris and the boys to be here! I’m sure that using the fat-free sour cream saved a lot of calories!!!! Maybe small pieces! 😀