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1
Preheat oven to 350u00b0F.
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2
In a small bowl, mix together the brown sugar and cinnamon. Set aside.
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3
In another bowl, add the flour, baking soda, baking powder and salt. Mix well with a whisk and set aside.
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4
In a mixing bowl, beat sugar and butter until soft and fluffy. Add vanilla and eggs one at a time. Once all has been added, turn mixer to medium high and beat for 2 full minutes. Once done, alternate adding the flour mixture with sour cream (in 3 even amounts). After the third addition, beat slowly so as not to overbeat the batter.
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5
Use butter-flavored Pam and spray every inch of a 10-inch tube pan. Spread 1/3 of the batter onto the bottom of the pan then add 1/3 of the brown sugar/cinnamon mixture. Repeat layers 2 more times. Make sure that there are no gaps between the wall of the cap pan and the batter.
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6
Bake for 45-50 minutes or until a knife inserted into the cake comes out clean (I use a long wooden skewer). Once cooked, put on a cookie sheet for about 15-20 minutes. Run a sharp knife along the outer and the inner edges of the cake pan to release it. Turn upside down onto a serving tray and let the coffee cake release. Cool for another 30-40 minutes.
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7
For the icing, in a mixer, beat the cream cheese and butter together until well mixed. Add the cinnamon and vanilla and mix again. Slowly add the powdered sugar until it reaches the consistency you want (I prefer an almost-cake-frosting consistency). Spread over the coffee cake and let it fall over the sides and down the middle hole, the more the better!
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8
Enjoy!
