Jewish Sour Cream Coffee Cake

Heat oven to 350. Grease and lightly flour 10 in tube pan. In large bowl, cream sugar and butter, add vanilla and eggs. Mix well. Combine flour, baking powder, soda and salt. Add flour mixture and sour cream alternatly to sugar mixture, beginning and ending with flour mixture. In small bowl combine filling and topping mixture. Spread half of bater in prepared pan; sprinkle with half of brown sugar mixture. Repeat with remaining batter and brown sugar mixture. Bake at 350 for 35 to 40 minutes or until toothpick inserted comes out clean. Cool upright for 15 minutes.