Sour Cream Coffee Cake

Cook Time: 45 minutes
Preheat Oven: 325

Ingredients:
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

Instructions:
Preheat oven to 325.  Grease and flour one 12 cup tube pan. For two 10X4” loaf pans, make 2 layers each, and bake 45 Minutes.)Combine filling ingredients and mix until crumbly.  Set aside. Combine flour, baking powder, baking soda and salt in a bowl. In a large bowl, cream margarine, sugar, vanilla and eggs.  Continue to beat on medium speed for 2 minutes.  Add flour and sour cream alternately, 1/3 at a time, beating on low speed until ingredients are combined.  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. Bake for 1 hour, until a toothpick inserted into the center comes out clean.  Cool in the pan for 10 minutes.  Remove to a wire rack, cool 20 minutes. Combine glaze ingredients.  Beat until smooth.  Drizzle over coffee cake. Serve warm or cool.