Sour Cream Coffee Cake (with a twist)

The twist comes that the person who gave me this recipe used a substitute called Kamut in the place of the regular flour. Kamut is wheat but it isn't found in many places (I googled it). I found it in a health food store and then milled it myself. It is so good. Oh and my sister in law Jana says that if you are making it for more than four people you might want to double or even triple the recipe because it is that good.

Topping:
1 Cup coarsely chopped walnuts, pecans, or hazelnuts
1/4 Cup packed brown sugar
1/2 tsp nutmeg
1/2 tsp allspice

Cake:
2 Cups Kamut flour (or whatever you have)
1 tsp baking powder
1/2 tsp baking soda
1 Cup butter, softened
1 1/4 Cups brown sugar
2 eggs
1 Cup Sour Cream
1 tsp vanilla
1/2 tsp hazelnut flavoring or 1/4 tsp hazelnut oil (optional)

Preheat oven to 350. Grease an 8 cup tube pan or 10 inch springform pan. Prepare topping by combining all ingredients and set aside.

Stir together kamut flour with baking powder and baking soda; set aside. With electric mixer, beat butter and brown sugar until fluffy. Beat in eggs, sour cream, and vanilla. Gradually beat flour mixture into batter until well blended. Sprinkle a fourth of topping into pan. Spoon on a third of the batter. Continue layering, ending with the last fourth of the topping mixture. Bake 50 minutes or until a toothpick inserted into the center comes out clean. Cool 10 minutes in a pan; remove from pan.