¾ c. Butter

1½ c. Sugar

Cream together, and add 2 Eggs.

Sift together 3 c. Flour, 1 T. Baking Powder, ½ t. Baking Soda, and ¼ t. Salt.

Combine, and add 2 c. Sour Cream.

Pour half of the batter into a greased and floured Bundt pan. Top with:

1½ c. chopped Walnuts combined with ¾ c. Maple Syrup.

Add remaining batter. Top with ¼ cup chopped Walnuts.

Bake at 350° for 50 minutes. Let cool 15 minutes in pan. Heat 1 c. of maple syrup. Poke holes in top of cake, and pour syrup slowly over the cake and into the holes.

Adapted from the Vermont State Maple Producers Cook Book