Honey Bun Pound Cake

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup sour cream
1 tablespoon vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

For the Cinnamon Swirl:

1/2 cup packed light brown sugar
1 tablespoon ground cinnamon

For the Glaze:

2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract

Preparation

For the Cake:

Preheat the oven to 325°F (163°C). Grease and flour a bundt pan.
In a large bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the sour cream and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

For the Cinnamon Swirl:

In a small bowl, mix the brown sugar and cinnamon.

Pour half of the cake batter into the prepared bundt pan. Sprinkle the cinnamon-sugar mixture evenly over the batter.

Carefully spread the remaining cake batter over the cinnamon-sugar layer.

Use a knife to gently swirl the cinnamon-sugar mixture into the batter for a marbled effect.

Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

For the Glaze:

In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the cooled cake, letting it cascade down the sides.