Swirled Coffee Cake

Ingredients:
Butter 1/4 cup and 2 tbsp
Caster sugar 3/4 cup
Eggs 1-1/2
Vanilla essence 1/2 tsp
Cream 1/2 cup
Lemon juice of half lemon
Flour 1-1/4 cups
Baking soda 1/2 tsp
Baking powder 1/2 tsp
Chopped walnuts 1/4 cup
Ground cinnamon 1-1/2 tsp
Caster sugar 2 tbsp

Method:
Beat butter and ½ cup sugar until light and fluffy. Add eggs one at a time. Mix in vanilla. Make sour cream by mixing cream with lemon juice and let stand 5 minutes. Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the greased 10 inch bundt pan. Mix the remaining 1/4 cup of caster sugar with the cinnamon. Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it. Bake in preheated oven at 205 degrees C for 8 minutes. Lower heat to 175 degrees C and bake for an additional 40 minutes, or until a tester comes out clean.