3/4 c. butter, softened
1 1/2 c. sugar
3 eggs
1 1/2 tsp. vanilla
3 c. Gold Medal 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 (below)

Heat oven to 350 degrees. Grease tube pan, 10 x 4 inches, 12 cup bundt cake pan or 2 loaf pans, 9 x 5 x 3 inches. In large mixer bowl, combine butter, sugar, eggs and vanilla. Beat on medium speed 2 minutes. Mix in flour, baking powder, soda and salt alternately with sour cream.

For tube or bundt cake pan, spread 1/3 of batter (about 2 cups) in pan and sprinkle with 1/3 cup filling (about 6 tablespoons); repeat twice. For loaf pans, spread 1/4 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(s) before removing, 14 to 16 servings.

If using self rising flour, omit baking powder, soda and salt.

Filling: Mix 1/2 cup brown sugar (packed), 1/2 cup finely chopped nuts and 1/2 teaspoon cinnamon.