COFFEE CAKE EXCEPTIONALE
3/4 c. butter, softened 1 1/2 c. sugar 3 eggs 1 1/2 tsp. vanilla 3 c. Gold Medal flour 1 1/2 tsp. baking powder 1 1/2 tsp. soda 1/4 tsp. salt 1 1/2 c. dairy sour cream Filling (below)
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. In large mixer bowl, combine butter, sugar, eggs and vanilla. Beat on medium speed 2 minutes. Mix in flour, baking powder, soda and salt alternately with sour cream.
For tube or bundt cake pan, spread 1/3 of batter (about 2 cups) in pan and sprinkle with 1/3 cup filling (about 6 tablespoons); repeat twice. For loaf pans, spread 1/4 batter (about 1 1/2 cups) in each pan and sprinkle each with 1/4 filling (about 5 tablespoons); repeat.
Bake about 60 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan(s) before removing, 14 to 16 servings.
If using self-rising flour, omit baking powder, soda and salt.
Filling: Mix 1/2 cup brown sugar (packed), 1/2 cup finely chopped nuts and 1/2 teaspoon cinnamon.