SOUR CREAM COFFEE CAKE

1-1/2 cups sugar
3/4 cup margarine or butter, softened
3 eggs
1-1/2 teaspoons vanilla
3 cups all purpose* or whole wheat flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1-1/2 cups dairy sour cream
Filling (below)
Light Brown Glaze (below)

Heat oven to 350 degrees: Grease tube pan, 10x4 inches. 12-cup bundt cake pan or 2 loaf pans, 9x5x3 inches. Beat sugar, margarine, eggs and vanilla in large mixer bowl on medium speed. scraping bowl occasionally. 2 minutes. Beat in flour, baking powder, baking soda and salt alternately with sour cream on low speed. Prepare Filling.
For tube or bundt cake, spread 1/3; of the batter (about 2 cups) in pan and sprinkle with 1/3 of the Filling (about 6 tablespoons); repeat 2 times. For loaves. spread 1/4 of the batter (about 1-1/2 cups) in each pan and sprinkle each with 1/4 of the Filling (about 5 tablespoons); repeat.
Bake until wooden pick inserted near center comes out clean, about 1 hour. Cool slightly; remove from pan(s). Cool 10 minutes; drizzle with Light Brown Glaze.

14 to 16 servings.

*If using self-rising flour. omit baking powder, baking soda and salt.

Filling
1/2 cup packed brown sugar
1/2 cup finely chopped nuts
1-1/2 teaspoons ground cinnamon

Mix all ingredients.

Light Brown Glaze
1/4 cup margarine or butter
2 cups powdered sugar
1 teaspoon vanilla
1 to 2 tablespoons milk

Heat margarine in 1-1/2-quart saucepan over medium heat until delicate brown. Stir in powdered sugar and vanilla. Stir in milk, 1 tablespoon at a time. until glaze is smooth and of desired consistency.