Brown Sugar Filling
1/2 c. packed brown sugar
1/2 c. finely chopped nuts
1 1/2 tsp. ground cinnamon

Coffee Cake
3 c. flour or whole wheat flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 c. sugar
3/4 c. butter
1 1/2 tsp. vanilla
3 large eggs
1 1/2 c. sour cream

Glaze
1/2 c. powdered sugar
1/4 tsp. vanilla
2-3 tsp. milk

1.  Heat oven to 350 deg. Grease bottom & side of 10 x 4 inch angel food cake pan (tube pan), 12-cup fluted tube cake pan or 2 9 x 5-inch loaf pans with shortening or spray with cooking spray.
2. In small bowl, stir all filling ingredients until well mixed; set aside.  In a large bowl, stir flour, baking powder, baking soda & salt until well mixed; set aside.
3. In another large bowl, beat granulated sugar, butter, 1 1/2 tsp. vanilla & eggs with electric mixer on medium speed 2 min., scraping bowl occasionally.  Beat about 1/4 of the flour mixture & sour cream at a time alternately into sugar mixture on low speed until blended.
4.  For angel food or fluted tube cake pan, spread 1/3 of the batter (about 2 c.) in pan, then sprinkle with 1/3 of the filling; repeat twice.  For loaf pans, spread 1/4 of the batter (about 1.5 c) in each pan, the sprinkle each with 1/4 of the filling; repeat once.
5. Bake angel food or fluted tube cake pan about 1 hour, loaf pans about 45 min. or until toothpick inserted near center comes out clean.  Cool 10 minutes in pan on wire rack.  Remove from pan to wire rack.  Cool 20 min.  In small bowl stir all glaze ingredients until smoother & thin enough to drizzle.  Drizzle glaze over coffee cake.  Serve warm or cool.

1 slice:  355 cal; 49 carbs; 16 g. fat

   ROTFL!!

Perfect. My kind of coffee cake. 

Oh yum.