3/4 c. butter, softened
1 1/2 c. sugar
3 eggs
1 1/2 tsp. vanilla
3 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 c. dairy sour cream

FILLING:

1/2 c. brown sugar
1/2 c. finely chopped walnuts
1 1/2 tsp. cinnamon

Heat oven to 350 degrees. Grease tube pan, Bundt pan or 2 loaf pans. In large mixer bowl, combine butter, sugar, eggs and vanilla. Beat on medium speed 2 minutes. Mix in flour, baking powder, baking soda and salt alternately with sour cream.

For tube or Bundt pan, spread 1/3 of batter (about 2 cups) in each pan and sprinkle each with 1/3 filling (about 6 tablespoons). Repeat twice.

For loaf pans, spread 1/2 batter (about 1 1/2 cups) in each pan and sprinkle each with 1/4 filling (about 5 tablespoons). Repeat. Bake about 60 minutes, or until wooden pick inserted in center comes out clean. Cool slightly in pan before removing. The 2 factors which make this coffee cake so exceptional is the height of the cake as well as its very moist texture.