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

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

FILLING:

1/2 c. brown sugar, packed
1/2 c. finely chopped nuts
1 1/2 c. tsp. cinnamon

Heat oven to 350 degrees. Grease a tube pan, 10"x4", a 12-cup bundt cake pan or 2 loaf pans, 9"x5"x3". Combine butter, sugar, eggs and vanilla in a large mixer bowl. Beat on medium speed 2 minutes, scraping the bowl occasionally (or beat 300 strokes by hand). Mix in flour, baking powder, soda and salt alternately with the sour cream.

For a tube or bundt cake pan, spread 1/3 of the batter (about 2 cups) in the 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 with 1/4 of the filling (about 5 tablespoons); repeat. Bake about 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan(s) a few minutes.