Preheat the oven to 325 degrees F. Thoroughly butter inside of your Bundt pan. Note: I use a small pastry brush and paint the inside of the pan thoroughly and generously.
Prepare Peanut Filling; set aside.
In a large bowl, cream butter and sugar together. Sift in flour, salt, and eggs (alternating eggs with each addition). Mix the batter thoroughly at slow speed, then add the vanilla extract and sour cream. NOTE: The batter should have the texture of well stirred sour cream. If the texture is too thick, add approximately 1 to 2 tablespoon of water to get this texture.
Sprinkle approximately 1/3 of the prepared Peanut filling into the prepared bundt pan. Spoon 1/2 of the batter over the top of the Peanut Filling; smooth it out a little bit with a rubber spatula. Add the remaining Peanut Filling, then the rest of the batter. Finish by gently smoothing the batter again with your rubber spatula.
Place your filled Bundt pan on a cookie sheet and place in the preheated oven. Bake for approximately 65 to 70 minutes. The cake is done when the sides shrink back slightly from the side of the pan, and when the top springs back when lightly pressed with fingertips, or when a cake tester or toothpick inserted in the center of the cake comes out clean.
Remove the pan from the oven and immediately turn out the cake onto your serving plate. NOTE: If you let the cake set in the pan, the Peanut Topping can adhere itself to the pan and you will not be able to remove your cake in one piece.
Breakfast is served!
In a small bowl, mix together the peanuts, cinnamon, cardamom, and brown sugar.
Holiday Morning Coffee Cake Recipe: https://whatscookingamerica.net/cake/holidaycoffeecake.htm