1 c. soft butter
1 c. brown sugar
1 egg yolk
2 c. flour
1 tsp. vanilla
1 1/2 tsp. cinnamon
chopped pecans

Heat oven to 325°F. Grease tube pan, 10 x 4-inches or 12-cup Bundt cake pan. Prepare one of the fillings; reserve. Beat sugar, butter, vanilla and eggs in a 2 1/2-quart bowl on medium speed, scraping bowl occasionally, 2 minutes. Beat in flour, baking powder, baking soda and salt alternately with sour cream on low speed. Spread 1/3 of the batter (about 2 cups) in pan. Sprinkle with 1/3 of the filling. Repeat 2 times.

Bake until wooden pick inserted near center comes out clean, about 1 hour. Cool 20 minutes. Remove from pan; drizzle with Glaze.

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