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

Heat oven at 350 degrees. Grease tube pan, 10x4 inch, 12 cup bundt cake pan, 9x5x3 inch. Beat sugar, butter, eggs and vanilla in large mixing 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.

Prepare filling: Mix 1/2 cup brown sugar, 1/2 cup finely chopped nuts and 1 1/2 teaspoons ground cinnamon.

For tube or bundt pan, spread 1/3 of the batter (about 2 cups) in pan and sprinkle with 1/3 of the filling (about 6 tablespoons); repeat twice. For loaf pans, spread 1/4 of the batter (about 1 1/2 cups) in each pan and sprinkle each with 1/4 of the filling (about 5 tablespoons); repeat.

Bake at 350 degrees until wooden toothpick inserted near center comes out clean - about 1 hour. Cool slightly; remove from pan(s). Cool 10 minutes; drizzle with light brown glaze.

LIGHT BROWN GLAZE:

Heat 1/4 cup butter in 1 1/2 quart saucepan over medium heat until a delicate brown.

Stir in: 1 tsp. vanilla

Stir in 1-2 tablespoons milk, 1 tablespoon at a time, until smooth and of desired consistency. Yield: 14 to 16 servings.