Pre-heat oven to 350F (180C). Grease and flour a 10 inch bundt pan.
In a medium bowl whisk together the flour, baking soda, salt and nuts.
In a large bowl beat the butter and sugar for 3 minutes on medium speed, add the eggs one a time beating 1 minutes after each addition. Beat in the vanilla.
Starting with the flour alternately add it with the buttermilk (or yogurt) on low speed, beat just until combined.
Transfer the batter to the prepared pan and bake for approximately 55-60 minutes or until a toothpick comes out clean or with a few crumbs attached. Let cool in pan then move to a wire rack. Dust with powdered sugar before serving. Enjoy!
Notes
For chopped nuts the best to use are walnuts, hazelnuts or pecans.For room temperature ingredients remove from the fridge approximately 1 hour before using.To make homemade cake/pastry flour - for every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. The cake should be stored in an airtight container or a covered cake dish. It will keep at room temperature for approximately 3-4 days.The cake can also be frozen. Wrap the cooled cake tightly in plastic and place in a freezer safe bag or container. It will keep for up to three months in the freezer.