Sour Cream Cherry Cake

Cake:
1 cup sugar
1 stick margarine
1 cup sour cream
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp baking powder
½ cup milk
1 can cherry pie filling

Topping:
¼ cup sugar
½ tsp cinnamon
½ cup chopped nuts

1. Preheat oven to 350.
2. Cream margarine and sugar.
3. Beat in eggs, one at a time.
4. Beat in sour cream and vanilla until smooth.
5. Sift together: flour, baking soda, baking powder.
6. Beat dry mix into creamed mixture alternately with milk until well mixed.
7. Pour half of the batter into a lightly greased tube pan with a removable bottom.
8. Spread the pie filling over the batter in the pan.
9. Pour remaining batter on top of filling.
10. Mix topping ingredients together and sprinkle on top of batter.
11. Bake at 350 for 50-60 mins.
12. Let cake cool before removing sides of pan. DO NOT INVERT!

*Make ahead a day before
*Keeps well for two days; gets soggy the third day