Preheat oven to 375?. Lightly grease & flour a 10-inch tube pan. For batter, in large bowl, cream butter & sugar til light & fluffy. Add eggs & vanilla & beat til fully incorporated. Stir in sour cream. In a separate bowl, sift together flour, cinnamon, nutmeg, baking powder, baking soda & salt. Add to butter mixture & blend just til smooth. In small bowl, combine all nut topping ingredients (nut topping ingredients start at 4 tablespoons butter). Spoon ? of batter into prepared pan. Sprinkle w/ ? of nut topping. Cover w/ remaining batter. Sprinkle w/ remaining nut topping. Bake in middle of oven about 45-55 minutes, or til toothpick inserted in center comes out clean. Cool in the pan on wire rack. Use a thin spatula or flat-edged knife to loosen cake from pan & invert onto serving plate. Sprinkle with confectioner''s sugar, if desired.
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|Serving Size: 1 Serving (212g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 445 (48%)|
|Amt Per Serving||% DV|
|Total Fat 49.4g||66 %|
|Saturated Fat 25.3g||127 %|
|Monounsaturated Fat 14.3g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 133.3mg||41 %|
|Sodium 447.2mg||15 %|
|Potassium 236.5mg||6 %|
|Total Carbohydrate 117.9g||35 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 115.3g|
|Protein 8.1g||12 %|
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Calories per serving: 927
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