Sour Cream Coffee Cake

Preheat oven to 350 degrees. Grease a tube pan (10 x 4 inches), a 12-cup bundt pan, or 2 loaf pans (9 x 5 x 3). Combine butter, sugar, eggs, and vanilla in a large mixer bowl. Beat on medium speed for 2 minutes, scraping bowl occasionally. Mix in dry ingredients alternately with sour cream. Beating just until the dry ingredients are incorporated.

Spread 1/3 of the batter in the pan and sprinkle with 1/3 of the filling (about 6 tablespoons). Repeat twice more. For loaf pans, use half the batter in two layers in each pan. Bake about 1 hour, or until a toothpick inserted into the center comes out clean. Cool in pans.

This can also be made at 24 two-layer muffins.