Sour Cream Coffee Cake1

1 1/2 c Sugar

3/4 c Margarine or butter, softene

3 Eggs

1 1/2 ts Vanilla

3 c All-purpose* or

-Whole wheat flour 1 1/2 ts Baking powder

1 1/2 ts Baking soda

3/4 ts Salt

1 1/2 c Sour cream

-APPLE-NUT FILLING

- 1 1/2 c Chopped apples

1/3 c Packed brown sugar

1 tb All-purpose flour

2 tb Margarine or butter

1/4 ts Ground nutmeg

1/8 ts Salt

1/2 c Finely chopped nuts

BROWN SUGAR FILLING

1/2 c Packed brown sugar

1/2 c Finely chopped nuts

1 1/2 ts Ground cinnamon

---GLAZE

--- 1/2 c Powdered sugar

1/4 ts Vanilla

1 1/2 ts Milk

*if using self-rising flour omit Baking powder, baking soda And salt. Heat oven to 350 degrees. Grease tube pan, 10 X 4 inches, 12-cup bundt cake pan or 2 loaf pans, 9 X 5 X 3 inches. Prepare one of the fillings; reserve. Beat sugar, margarine, eggs and vanilla in large bowl on medium speed 2 minutes, scraping bowl occasionally. Beat in flour, baking powder, baking soda and salt alternately with sour cream on low speed.For tube or bundt cake pan, spread 1/3 of the batter (about 2 cups) in pan. Sprinkle with 1/3 of the filling. Repeat 2 times. For loaf pans, spread 1/4 of the batter (about 1-1/2 cups) in each pan. Sprinkle each with 1/4 of the filling. Repeat layers.Bake about 1 hour for tube pan or bundt cake pan, about 45 minutes for loaf pans, or until wooden pick inserted near center comes out clean. Cool slightly; remove from pan. Cool 10 minutes. Drizzle with Glaze. APPLE-NUT FILLING:Cook all ingredients except nuts over medium heat, stirring constantly, until apples are tender. Stir in nuts. BROWN SUGAR FILLING:Mix all ingredients. GLAZE:Mix all ingredients until smooth. ONE COFFEE CAKE (16 SLICES); 335 CALORIES PER SLICE.