We made this coffeecake with a few twists. First, as you can probably tell, a bundt cake pan, not a tube pan; and, second, almonds not walnuts. Almonds are the nut I use for just about any baking really. If a recipe calls for pecans or walnuts I generally just substitute almonds. I just like them better. It tasted delicious and I believe the leftovers went to the guys Zach works with. I'd definitely make this to have around for weekend guests, or a brunch get together.
Sour Cream Coffee Cake
chosen by Gwenn of Cooking in Pajamas