Recipe(tried): Sour Cream Coffee Cake

I have one in my trusty Betty Crocker Cookbook (1973) that I have made many times with great success:

SOUR CREAM COFFE CAKE

FOR THE FILLING:
1/2 cup brown sugar (packed)
1/2 cup finely chopped nuts
1 1/2 teaspoons cinnamon
FOR THE CAKE:
3/4 cup butter or margarine, softened
1 1/2 cups sugar
3 eggs
1 1/2 tsp. vanilla
3 cups all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. soda
1/4 tsp. salt
1 1/2 cups dairy sour cream
Filling (recipe below)

Heat oven to 350 F. Grease tube pan (10x4 inches) or two loaf pans (9x5 inches).

Mix together the filling ingredients; set aside.

Combine butter, sugar, eggs, and vanilla in large mixer bowl. Beat on medium speed two minutes or 300 vigorous strokes by hand. Mix in flour, baking powder, soda, and salt alternately with sour cream.

For tube pan, spread 1/3 of batter (about two cups) in pan and sprinkle with 1/3 of Filling (about six tablespoons); repeat twice. For loaf pans, spread 1/4 of batter (about 1 1/2 cups) in each pan and sprinkle each with 1/4 of Filling (about five tablespoons); repeat.

Bake about 60 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan(s) before removing.