Cardamom Coffee Cake

Ingredients

Oil or butter for the pan
1lb (4 sticks) butter or margarine (or combination), softened
2 cups (packed) light brown sugar
4 eggs
2 tsp. vanilla extract
4 cups flour
2 tsp. baking powder
2 ½ tsp. baking soda
½ tsp. salt
1 Tbsp. powdered cardamom
2 cups sour cream, yogurt, or buttermilk
Nut Mixture
¼ cup (packed) light brown sugar
1 Tbsp. cinnamon
½ cup finely chopped walnuts

Method
  1. Preheat oven to 350°. Butter or oil a 10-inch tube or bundt pan
  2. In a large mixing bowl, beat butter or margarine with sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in the vanilla.
  3. Sift together the dry ingredients (not including the nut mixture ingredients) in a separate bowl.
  4. Add the flour mixture, 1/3 of it at a time, to the butter mixture, alternating with the sour cream (or yogurt or buttermilk). Stir just enough to blend after each addition. Don’t beat or otherwise overmix.
  5. Combine the nut mixture in a separate small bowl.
  6. Spoon approximately 1/3 of the batter into the prepared pan. Sprinkle with half of the nut mixture, then add another third of the batter. Cover with the remaining but mixture and then top with the remaining batter. Lightly spread into place.
  7. Bake approximately 1 ¼ hours or until a knife inserted all the way in comes out clean. Allow to cool in the pan for 10 minutes, then invert onto a plate. Cool at least 30 minutes before wildly devouring.
Source
The Moosewood Cookbook - Mollie Katzen