This is a huge hit with my family, in-laws and both my and my husbands co-workers. I always have people willing to pay me for 10-20 cakes so they can give them to their family/friends. This is far and away my favorite thing to make! Makes my home smell wonderful.
In a small bowl mix the brown sugar and cinnamon. Set aside
In another bowl add the flour, baking soda, baking powder and salt. Mix with a whisk until combined.
In a mixer add 3/4 cup butter, sugar, vanilla extract and eggs. Mix together on medium speed for 2 1/2 minutes.
Add the flour mixture (1/3 at a time) with 1/3 the pint of sour cream. Mix just enough until all ingredients are incorporated.
Spray a bundt pan with butter Pam until every inch of the inside is covered. Add 1/3 the mixture, spread evenly then add 1/3 the brown sugar/cinnamon mixture. Repeat 2 more times. After adding the last of the brown sugar/cinnamon gently press down on it.
Bake for 50-55 minutes. Stick a knife into the cake to check doneness. If the knife comes out clean it is baked fully. If it does not bake at 5 minute increments until it's fully baked. Do not over bake.
Once done put the coffee cake onto a cookie sheet for 15-20 minutes. Next run a sharp knife around all the edges. Remove from the pan and let cool completely.
Beat together the 1/4 cup butter and cream cheese. Add the powdered sugar 1/2 cup at a time until it reaches the consistancy you want. Add the vanilla and mix for 15 seconds.
Flip the coffee cake over so the brown sugar/cinnamon side is on top. Frost the entire top of the coffee cake. If some of the frosting runs down the sides that's OK (actually it's even better)