Sour Cream Coffee Cake

Filling

1/2 C. brown sugar

1/2 C. finely chopped nuts (walnuts)

2 Tbs. margarine

3/4 tsp. ground cinnamon

Cake

3 C. flour

3/4 C. margarine, softened

1 ½ tsp. baking powder

1 ½ tsp. vanilla

1 ½ tsp. baking soda

3 large eggs

3/4 tsp. salt

1 ½ C. sour cream

1 ½ C. sugar

Glaze

1 C. powdered sugar

1/2 tsp. vanilla

3 to 4 Tbsp. milk

1. Preheat oven to 325°. Grease and flour one 12 cup tube pan.

2. Combine filling ingredients and mix until crumbly. Set aside.

3. Combine flour, baking powder, baking soda and salt in a bowl.

4. In a large bowl, cream margarine, sugar, vanilla and eggs. Continue to beat on medium speed for 2 minutes.

5. Add flour and sour cream alternately, 1/3 at a time, beating on low speed until ingredients are combined.

6. Pour 1/3 of the batter (about 2 cups) into the well-greased tube pan. Sprinkle with 1/3 of the filling. Repeat to create 3 layers.

7. Bake for 1 hour (may take longer with some ovens), until a toothpick inserted into the center comes out clean.

8. Cool in the pan for 10 minutes. Remove to a wire rack, cool 20 minutes.

9. Combine glaze ingredients. Beat until smooth. Drizzle over coffee cake. Serve warm or cool.