Sour Cream Coffee Cake

This moist cake is absolutely delectable. Foe the nuts, I would recommend using walnuts.

Ingredients:
BROWN SUGAR FILLING
1/2 cup packed brown sugar
1/2 cup of finely chopped nuts
1 1/2 tsp. ground cinnamon

COFFEE CAKE
3 cups all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 cups granulated sugar
3/4 cup butter, softened
1 1/2 tsp. vanilla
3 large eggs
1 1/2 cups sour cream

~ Heat oven to 350 F. Grease and flour bottom and sides of two 9 x 5 inch loaf pans.
In a small bowl, mix the brown sugar, nuts, and cinnamon; set aside. In a larger bowl, mix flour, baking powder, baking soda, and salt until well mixed; set aside.
In another large bowl, beat granulated sugar, butter, vanilla, and eggs with an electric mixer at medium speed for 2 minutes, scraping the bowl occasionally. Beat about one-fourth of the flour mixture into the sugar mixture, then beat in about one-fourth of the sour cream into the sugar mixture; alternate between the flour and sour cream on low speed until blended.
Spread one-fourth of the batter (about 1 1/2 cups) in each loaf pan, the sprinkle each with one-fourth of the filling; repeat once.
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Cool 10 minutes in the pan on a wire rack. Remove from pan to wire rack and cool for 20 minutes.
Serve warm or cool.