Original name is Jewish Coffee Cake but I am not sure why. This is such an incredible breakfast/brunch coffee cake.
- Sift dry cake ingredients, set aside.
- Beat sugar, margarine, eggs, vanilla in large bowl.
- Add dry misture and sour cream to mix. Beat well.
- Mix all filling ingredients in separate bowl.
- Pour half of cake batter into greased tub pan, top with half of filling, repeat.
- Bake at 350 degrees for 1 hour.