Sour Cream Coffee Cake

from Lorna Turley

1 ½ c. sugar

¾ c. butter or margarine, softened

3 eggs

1 ½ tsp. vanilla

3 c. flour

1 ½ tsp. baking powder

1 ½ tsp. baking soda

¾ tsp. salt

1 ½ c. sour cream

Heat oven to 350 degrees.  Grease Bundt cake pan, tube pan, or 2 loaf pans.

Beat sugar, butter, eggs, and vanilla in large mixer bowl on medium, scraping bowl occasionally, 2 min.  Beat in flour, baking powder, baking soda, and salt alternately with sour cream on low speed.  Prepare filling.

Spread 1/3 of the batter in the pan and sprinkle with 1/3 of the filling (about 6 T.).  Repeat 2 times.  Bake until toothpick inserted near center comes out clean - about 1 hr. for Bundt pan.  Cool slightly; remove from pan.  Cool 10 min. and drizzle with glaze.  Makes 14-16 servings.

Filing –

Mix ½ c. packed brown sugar, 1 ½ tsp. cinnamon, ½ c. chopped nuts (opt.)

Light Brown Glaze –

¼ c. butter or margarine

2 c. powdered sugar

1 tsp. vanilla

1-2 T. milk

Melt butter in saucepan over medium heat or in microwave.  Stir in p. sugar and vanilla.  Stir in milk a little at a time until glaze is smooth and of desired consistency.