Sour Cream Coffee Cake

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sugar
3/4 cup butter or stick margarine, softened
1 1/2 teaspoons vanilla
3 large eggs
1 1/2 cups sour cream

Brown Sugar Filling:
1/2 cup packed brown sugar
1/2 cup finely chopped nuts, if desired
1 1/2 teaspoons ground cinnamon

Vanilla Glaze:
1/2 cup powdered sugar
1/4 teaspoon vanilla
2 to 3 teaspoons milk

Heat oven to 350 degrees. Grease bottom and sides of a bundt cake pan.

Make the brown sugar filling by mixing the three ingredients and set aside. Mix flour, baking powder, baking soda and salt. Set aside.

Beat sugar, butter, vanilla and eggs in a large bowl with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. Beat about one-fourth of the flour mixture and sour cream at a time alternately into sugar mixture on low speed until blended.

Spread one-third of the batter (about 2 cups) in pan, then sprinkle with one-third of the brown sugar filling. Repeat twice.

Bake for about 1 hour or until toothpick inserted in center comes out clean. Cool for 10 minutes in pan on wire rack. Remove from pan and continue to cool on wire rack for an additional 20 minutes. While cooling, make vanilla glaze by mixing all ingredients until smooth and thin enough to drizzle. Drizzle onto top of cake. Can be served warm or cool. I also like to dust it with powdered sugar.

Approx. 16 servings.