1 1/2 c. sugar
3/4 c. butter, softened
3 eggs
1 1/2 tsp. vanilla
3 c. Gold Medal all-purpose or whole wheat flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 c. diary sour cream
Filling
Light Brown Glaze

Heat oven to 350 degrees. Grease tube pan, 10 x 4 inches, 12-cup bundt cake pan or 2 baking pans, 9 x 5 x 3 inches. Beat sugar, butter, eggs and vanilla in large mixer 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.

For tube or bundt cake pan, spread 1/3 of the batter (about 2 cups) in pan and sprinkle with 1/3 of the Filling (about 6 tablespoons); repeat 2 times. 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 until wooden pick inserted near center comes out clean, about 1 hour. Cool slightly; remove from pan(s). Cool 10 minutes; drizzle with Light Brown Glaze. 14 to 16 servings.

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

FILLING:

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

LIGHT BROWN GLAZE:

Heat 1/4 cup butter in 1 1/2-quart saucepan over medium heat until delicate brown. Stir in 2 cups powdered sugar and 1 teaspoon vanilla. Stir in 1 to 2 tablespoons milk, 1 tablespoon at a time, until smooth and of desired consistency.