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Choose from 3 fillings! Almond Filling, Apple-Nut Filling or Brown Sugar Filling.

Sour Cream Coffee Cake with Filling

3 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoon baking soda

3/4 teaspoon salt

3/4 cup butter, softened

1 1/2 cups granulated sugar

1 1/2 teaspoons vanilla extract

3 large eggs

1 1/2 cup sour cream

Fillings (recipes follows)

Glaze (recipe follows)

1. Preheat oven to 325*F (160*). Grease and flour a 10-inch tube pan or 12-cup Bundt cake pan. Set aside.
2. Prepare one of the fillings and set aside.
3. In medium bowl, combine flour, baking powder, baking soda and salt, mixing well. Set aside.
4. Beat butter, sugar, vanilla and eggs in a large mixing bowl on medium speed, scraping bowl occasionally 2 minutes. Beat in reserved flour mixture alternately with sour cream on low speed.
5. Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the filling. Repeat 2 times.
6. Bake until wooden pick inserted near center comes out clean, about 1 hour. Cool 20 minutes on wire rack and remove from pan. Cool and drizzle with Glaze.

Makes 16 servings.

Almond Filling:

1 (3 1/2-ounce) package almond paste, cut up

1/2 cup powdered sugar

1/4 cup butter

1/2 cup sliced almonds

1. Heat almond paste, powdered sugar and butter over medium heat, stirring constantly until smooth. Stir in almonds.

Apple-Nut Filling:

1 1/2 cup chopped apples

1 tablespoon all-purpose flour

1/4 teaspoon ground nutmeg

1/2 cup finely chopped nuts

1/3 cup packed brown sugar

2 tablespoons butter or margarine

1/8 teaspoon salt

1. Cook all ingredients except nuts over medium heat, stirring constantly until apples are tender, 3 to 4 minutes. Stir in nuts.

Brown Sugar Filling:

1/2 cup packed brown sugar

1/2 cup chopped nuts

1 1/2 teaspoon ground cinnamon

1. Combine all ingredients together.

Glaze:

1/2 cup powdered sugar

1 teaspoon butter

1/4 teaspoon vanilla extract

1 to 2 teaspoons milk

1. Mix powdered sugar, butter, vanilla and milk until smooth.