Jewish Coffee Cake

1/2 cup butter
1 cup sugar
3 eggs, beaten
1 tsp vanilla
1-3/4 cups flour
1-1/2 tsp baking powder
1 tsp baking soda
1 cup sour cream

In a large bowl beat butter and sugar until creamy. Add eggs and vanilla and mix well. Combine flour, baking powder and baking soda. Add to creamed mixture and fold in sour cream.

Pour half the batter into a greased and floured tube pan. Sprinkle with half the topping mixture. Add remaining batter and sprinkle rest of topping mixture on top. Bake in 350 ̊ oven for 45 minutes. Turn out of pan when cool.

Topping

3/4 cup brown sugar
2 tsp cinnamon

Mix ingredients together and set aside.