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1
For the filling:
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2
Heat the oven to 350 degrees.
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3
Lightly butter a 9 or 9 1/2-inch springform pan.
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4
Dust the pan with flour, tapping out the excess.
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5
In a bowl, combine the brown sugar and cinnamon.
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6
Divide the mixture in half.
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7
Place one half in a small bowl, drizzle over the melted butter, and toss to coat the mixture; it should look like damp sand.
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8
Set both aside.
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9
For the cake:
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10
Sift the flour, baking powder, baking soda, and salt onto a sheet of waxed paper.
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11
In an electric mixer, cream the butter on medium speed for 1 minute.
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12
Add the sugar in 2 portions, beating for 1 minute after each addition.
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13
Beat in the eggs, blending just to incorporate them; do not over-beat at this point.
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14
Blend in the vanilla extract.
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15
On low speed, beat in half of the flour mixture, the sour cream, then the remaining flour mixture.
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16
Scrape down the sides of the mixing bowl with a rubber spatula to keep the batter even-textured.
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17
Spoon a little more than half of the batter into the pan.
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18
Sprinkle over the plain sugar-cinnamon mixture.
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19
Spoon the remaining batter on top and smooth the top with a palette knife.
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20
Sprinkle the buttered cinnamon-sugar over the top.
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21
Bake the cake for 45 minutes, or until the top is set and a wooden pick inserted about 2-inches from the center of the cake is clean when withdrawn. The edges of the baked cake will not shrink noticeably unless the cake overbakes.
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22
Set the cake on a rack to cool.
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23
Unclasp the ring on the pan, leaving the cake on its metal base.
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24
Slice the cake into 10 thick wedges for serving.
