Sour Cream Coffee Cake

• FOR THE DRY FILLING:
• 1-1/4 cup Walnuts, Chopped
• 1/2 cups Brown Sugar
• 1/4 cups Sugar
• 3 teaspoons Cinnamon
• 1/3 cups Soft Butter
• _____
• FOR THE WET FILLING:
• 2 cups Flour
• 1/2 teaspoons Salt
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 cup Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla
• 1 cup Sour Cream
• 1/2 cups Soft Butter
• 1/2 cans Favorite Pie Filling
• _____
• FOR THE GLAZE:
• 1 cup Powdered Sugar
• 1-1/2 Tablespoon Milk
• 1 teaspoon Vanilla
• 1/4 cups Chopped Walnuts

1. Mix the first 5 ingredients together and put aside, this is your dry filling.
2. Mix together all the ingredients through butter in a bowl.
3. Spoon half the batter into a well greased bundt pan. Top with 2/3 of the dry filling and 1/2 can of pie filling (any flavor). To make the cake "prettier", try to keep the filling from touching the edges of the pan.
4. Spoon rest of the batter into pan and top with remaining dry filling. Bake at 350 for about 35-45 minutes, test with skewer to make sure skewer comes out clean of batter.
5. Top will be a golden brown. Cool for about 10 minutes and flip onto favorite cake plate.
6. Mix together rest of ingredients to make glaze starting with Powdered sugar. Drizzle over cake and serve.
7. If you want to make this even easier and don't want to mess around with pie filling or bundt pan, you can mix in fresh blueberries into the batter, pour into 13x9, top with dry filling and bake for about 20-25 minutes, top with glaze.

filling, walnuts, brown sugar, ubc, cinnamon, butter, wet filling, flour, salt, baking powder, baking soda, sugar, eggs, vanilla, sour cream, butter, favorite pie filling, powdered sugar, milk, vanilla, ubc

Taken from tastykitchen.com/recipes/desserts/sour-cream-coffee-cake/ (may not work)