Preheat the oven to 350 degrees F. Grease and flour a 9-inch springform pan.
Add the butter and sugar to the bowl of your stand mixer. Beat together until creamy.
In a small bowl, mix sour cream, eggs, oil, and vanilla. Slowly add the sour cream mixture to the butter mixture and beat for 3 minutes.
In a small bowl, combine flour, cinnamon, baking soda, and salt. Add dry ingredients to wet ingredients in 2 additions. Beat until just combined after each addition.
Pour cake batter into your prepared springform pan. Set aside.
Melt butter in a microwave-safe bowl. Add brown sugar and cinnamon to butter and stir until evenly moistened.
Spread the topping over top of the cake mixture - similar to frosting a cake. Drag a butter knife back and forth and up and down. This will make sure that the topping is swirled into the batter and the cake is marbled after baking.
Place pan on a baking sheet and bake for 40-45 minutes. Remove from oven and allow to cool in the pan. Once the coffee cake is cooled, transfer to a serving plate.
Cream Cheese Glaze
In a bowl combine cream cheese, milk, and vanilla and whisk until smooth. Slowly add the confectioner's sugar and stir until smooth.
Either drizzle glaze over the top of the cake or spread over the coffee cake like frosting. (Glaze will drip down the sides.) Cut into 8 slices and serve.
Nutrition acocunts for all the cream cheese glaze being used.