Preheat your oven to 350°F (175°C) and grease a bundt pan.

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar for about 4-5 minutes.

Incorporate large eggs one at a time, then stir in the vanilla extract and sour cream.

Gradually mix the dry ingredients into the wet ingredients until just combined.

In a small bowl, combine the ground cinnamon and granulated sugar for the cinnamon swirl.

Layer one-third of the batter in the bundt pan, sprinkle half of the cinnamon-sugar mixture, then add another third of the batter and remaining cinnamon mixture, finishing with the last third of the batter.

Bake in the preheated oven for 50-60 minutes, checking for doneness.

Let the cake cool in the pan for about 10 minutes before inverting onto a wire rack.

Prepare the glaze and drizzle over the cooled cake. Serve and enjoy.