To a large mixing bowl, add butter and sugar. Beat with a stand or hand mixer until light and fluffy.
To the mixing bowl, add flour, sour cream, eggs, baking powder, baking soda, and vanilla.
Beat on low speed until blended. Then beat for 3 more minutes.
To the greased angel food cake pan, pour half of the cake batter to form the first layer. Use a soft spatula or the back of a spoon to smooth the layer of batter until its level.
First Layer of the Cinnamon and Sugar - Using a spoon, sprinkle half of the cinnamon and sugar mixture evenly on top of the batter in the pan.
Pour the remaining batter into the pan and using a soft spatula, smooth out the top layer of batter until its level.
Second Layer of the Cinnamon and Sugar - Using a spoon, sprinkle the remaining cinnamon and sugar mixture evenly. This layer of cinnamon and sugar will be on the top of the coffee cake.
Bake in a preheated oven until a toothpick inserted into the cake comes out clean or very slightly moist (about 55 to 60 minutes). When baking this cake it's best to leave it a little moist because it tends to dry out if baked too long.
Let the cake cool completely.
Removing the cake from the angel food pan can be tricky. For best results after the cake is cool, hold on to the middle funnel section of the pan, pull it from the outer part of the pan, and set it (the cake that is attached to part of the pan) on a large plate. To Loosen the Cake from the Pan - Run a long knife in between the bottom of the cake and the bottom of the cake pan.Then the cake should lift from the bottom of the pan. If the cake is cool, transfer the cake to a large serving plate.If the cake is still warm, transfer it onto a cooling rack.
Let cool before cutting into the cake.