1. Combine all filling ingredients together in 2-quart saucepan. Cook over medium heat, stirring occasionally until mixture comes to a boil. Continue cooking, stirring constantly, 1 minute. Remove from heat. Cover with plastic wrap; set aside. 2. For topping, combine 3/4 cup powdered sugar and 1/3 cup flour in medium bowl; cut in 1/4 cup butter until crumbly. Set aside. 3. Heat oven to 350F. Stir together flour, baking powder, baking soda and salt for cake. Set aside. Combine butter and sugar together in larger mixer bowl of an electric mixer. Beat at medium speed, scraping bowl often, until creamy, about 1 minute. Add eggs and vanilla; continue beating until light and fluffy, 1 to 2 minutes. 4. Reduce speed to low. Beat, gradually adding flour alternately with sour cream to butter mixture, until well blended, 1 to 2 minutes. Spread batter into greased 12- by 9-inch baking pan. 5. Spoon filling mixture over cake by tablespoons; sprinkle with topping. Bake until toothpick inserted in center comes out clean and cake is golden brown, 40 to 50 minutes. Cool completely. Meanwhile, stir together all glaze ingredients in small bowl until smooth; drizzle over cooled cake. NOTE: The cake will become very high during cooking, but will drop slightly during cooling. Also, 2 (10- or 11-inch) springform pans can be used in place of the 13- by 9 inch baking pan. Source: Grand Prize Winner in the Land OLakes Sour Cream Quick Bread contest and winner at the 1996 Illinois State Fair, by Jone Schumacher of Chapin, Illinois (printed in the Chicago Tribune, February 26, 1997) Posted to MM-Recipes Digest V4 #064 by Linda Place on Mar 4, 1997.