*if using self-rising flour omit Baking powder, baking soda And salt. Heat oven to 350 degrees. Grease tube pan, 10 X 10 cm, 12-cup bundt cake pan or 2 loaf pans, 9 X 5 X 8 cm. Prepare one of the fillings; reserve. Beat sugar, margarine, eggs and vanilla in large bowl on medium speed 2 minutes, scraping bowl occasionally. Beat in flour, baking powder, baking soda and salt alternately with sour cream on low speed.For tube or bundt cake pan, spread one third of the batter (about 2 cups) in pan. Sprinkle with one third of the filling. Repeat 2 times. For loaf pans, spread quarter of the batter (about 1- half cups) in each pan. Sprinkle each with quarter of the filling. Repeat layers.Bake about 1 hour for tube pan or bundt cake pan, about 45 minutes for loaf pans, or until wooden pick inserted near center comes out clean. Cool slightly; remove from pan. Cool 10 minutes. Drizzle with Glaze. APPLE-NUT FILLING:Cook all ingredients except nuts over medium heat, stirring constantly, until apples are tender. Stir in nuts. BROWN SUGAR FILLING:Mix all ingredients. GLAZE:Mix all ingredients until smooth. ONE COFFEE CAKE (16 SLICES); 335 CALORIES PER SLICE.