Cake
Filling:
Frosting:
Preheat oven to 325. Coat inside of bundt cake pan with baking spray
Sift the flour, baking soda, and salt into a bowl - whisk the dry ingredients together and set aside.
In a mixer or by hand, mix cream, butter and sugar on high speed for about 4 minutes until it is light and fluffy. Add the eggs two at a time while mixing on medium. Slowly add flour mixture and combine at low speed. Add sour cream and vanilla and mix just until combined.
Add half the batter to the bundt pan, then sprinkle with the filling and then put the remaining batter on top.
Smooth the top with a spatula then bake for 1 hour or until a skewer comes out almost clean.
After cooling the cake for 10 minutes, invert onto a cake platter and when completely cooled, drizzle icing all over and let it run down the sides.
The most important thing is not to over bake the cake. Check the doneness at 50 minutes, and when a toothpick or skewer is inserted in the middle comes out mostly clean, remove from oven. This is a great coffee cake, served warm with extra icing.