Cinnamon Butter Cake - cooking recipe

Ingredients

butter (for the pan)
flour (for the pan)
3/4 cup firmly packed light brown sugar
4 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted and cooled
2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
9 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
1 3/4 teaspoons vanilla extract
1 cup sour cream

Preparation

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minutes, or until the top is set and a wooden pick inserted about 2-inches from the center of the cake is clean when withdrawn.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