Preheat your oven to 350°F (175°C) and grease a 10-inch tube pan with butter.

Cream together 1 cup of softened butter and 2 cups of sugar until light and fluffy.

Incorporate the eggs one at a time, mixing well after each addition, then add the vanilla extract.

In a separate bowl, whisk together 3 cups of flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. Gradually add this to the wet ingredients, alternating with 1 cup of sour cream.

Spoon one-third of the batter into the pan, smoothing it down evenly.

In a small bowl, combine 3/4 cup of sugar, 1 tablespoon of ground cinnamon, and 1 cup of chopped walnuts. Sprinkle one-third of this mixture over the batter.

Repeat the layering process with another third of the batter, then the cinnamon mixture, finishing with the remaining batter and cinnamon.

Bake for 60 to 65 minutes, checking for doneness with a toothpick.

Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack.

Slice and serve with fresh coffee or tea.