Sour Cream Coffee Cake

At the request of my dear dear friends, a recipe:
(the very first cake I baked!)

Filling:

1/2 cup packed brown sugar
1/2 cup chopped pecans (optional)
1 1/2 tsp ground cinnamon

Coffee Cake:
3 cups all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp salt
1 1/2 cup granulated sugar
3/4 cup butter, at room temperature
1 1/2 tsp vanilla extract
3 eggs
1 1/2 cup sour cream

Glaze:
1/4 cup butter
2 cups powdered sugar
1 tsp vanilla extract
1-2 Tbsp milk

12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan, greased.

1. Preheat oven to 350 degrees. In a small bowl, mix filling ingredients, set aside.
2. In a medium bowl, mix flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat sugar, 3/4 cup butter, 1 1/2 teaspoon vanilla extract, and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream, about a third at a time, at low speed.
4. Spread a third of the batter in the pan (about 2 cups). Top layer with half of the filling (about 8 tablespoons). Repeat with another layer of batter and filling. Top with final layer of batter.
5. Bake about 1 hour or until toothpick inserted near center comes out clean. Cool for 10 minutes; remove from pan to wire rack. Cool 10 minutes.
6. Heat butter over medium heat until very light brown; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla extract. Stir in milk 1 tablespoon at a time until glaze is smooth and thin enough to drizzle. Drizzle cake with glaze.

Substitution:
Skip the glaze and just sprinkle the coffee cake with powdered sugar or a mixture of powdered sugar and cinnamon.

Recipe courtesy of Betty Crocker