Sour Cream Coffee Cake

1 C. Butter
1 C. Sour Cream
1 TSP. Vanilla

1 1/2 C. Sugar
1 TBSP. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt

Cream together in Kitchen Aid Stand Mixer, other Mixer or by hand.

Add the following 1 Egg plus 1 C. Flour at a time, mixing each time on a low setting until smooth again.

3 C. Flour
3 Eggs


Filling/Topping

1/2 C. Brown Sugar
1/2 C. Sugar
1 TBSP. Cinnamon

Wisk together.

Oil your pan with cooking oil-spray or butter. A 10 in. spring-form pan works best. Put half of the batter in the pan, then pat it flat with a rubber spatula. Add half of the sugar filling, and spread it almost to the sides. Pat the next layer of batter flat and smooth the remaining sugar mixture on top. Preheat oven to 400 degrees F, Bake for 45-60 minutes (Oven time may vary). When cake does not jiggle like pudding when moved slightly and a toothpick inserted in the center comes out clean, remove from oven and place on a cooling rack until cool enough to handle (10-15 minutes usually), then use the spring mechanism of your pan to remove the sides. Let cool completely or serve warm. May be frozen.