Coffee crumb cake

1 cup butter, softened
1-1/2 cups sugar
2 eggs, lightly beaten
1-1/2 teaspoons vanilla extract
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup (8 ounces) sour cream

1/2 cup chopped walnuts
1/4 cup packed brown sugar
2 tablespoons sugar
1 teaspoon ground cinnamon

7 tablespoons all-purpose flour
1/4 cup packed brown sugar
3 tablespoons sugar
2 teaspoons ground cinnamon
5 tablespoons cold butter
1 cup chopped walnuts

1/4 cup confectioners' sugar
1-1/2 teaspoons milk
1/4 teaspoon vanilla extract

In a large bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Pour half of the batter into a greased 13-in. x 9-in. baking pan.

Combine filling ingredients; sprinkle over batter. Carefully top with remaining batter. For topping, combine the flour, sugars and cinnamon in a bowl; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter.

Bake at 350 for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine icing ingredients; drizzle over coffee cake. Yield: 18 servings.

Nutritional Facts: one piece equals 391 calories, 22 g fat (10 g saturated fat), 68 mg cholesterol, 244 mg sodium, 44 g carbohydrate, 1 g fiber, 5 g protein.