Nena’s Sour Cream Coffee Cake 
Makes one loaf

3/4 cup sugar, plus 1/3 cup
1 stick unsalted butter, softened + 1 teaspoon for loaf pan
2 eggs, room temperature
1 cup sour cream, room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon sea salt
1/3 cup brown sugar
1 teaspoon ground cinnamon

Preheat  oven to 350º. Evenly butter one loaf pan and set aside. In a small bowl mix brown sugar, 1/3 cup sugar, and cinnamon and set aside. In a mixing bowl, add the 3/4 cup sugar and butter. Mix on medium speed for 3 minutes or until well combined. Add eggs and sour cream, continue mixing on medium speed, scraping down the sides of the bowl once or twice. Add flour, baking powder, and baking soda. Then continue to mix on medium speed just until well incorporated. Pour half the batter into the prepared loaf pan. Then add 2/3 of the sugar mixture spreading evenly over the batter. Add the rest of the batter and      finish with the rest of the sugar on top. Bake for 60 to 70 minutes or until wooden skewer inserted in the center comes out clean. Remove from oven and let cool down then un-mold and serve.

*I often make this cake in a 9inch spring form pan and have also made it in a quarter sheet pan and cut out circles for nice plating.