Gluten-Free Jewish Coffee Cake

2 cups sugar
½ pound butter
4 eggs
3 cups The Grain Exchange Gluten Free Flour
2 ½ tsp baking soda
1 pint sour cream (do not use low or non-fat)
2 tsp vanilla

Topping:
2 tsp cinnamon
1 cup walnuts
½ cup sugar

DIRECTIONS

Cream sugar, butter, and eggs. Add flour, baking powder and baking soda.  Add sour cream and vanilla combing well.

Pour ¾ of topping into the batter and mix. Pour remaining topping into greased and floured bundt pan. Add remaining batter mixture to the  bundt pan  Bake at 350 degrees for 50 minutes.

Cool on a wire rack.