• Preheat oven to 350 degrees F.
• In the bowl of a stand mixer beat together butter until smooth and creamy. Add in the eggs one at a time and add in the vanilla.
• In a separate bowl mix together flour and baking powder
• Alternate adding the flour mixture and the milk mixture to the butter mixture. Flour, then milk, then flour, then milk. Mix until combined.
• Beat in the sour cream
• Spray a bundt pan with non stick cooking spray and set aside
• Mix together cinnamon swirl ingredients.
• Pour half of the batter into the bundt pan and sprinkle 1/4 of the cinnamon swirl mixture on top. swirl around with a knife. Repeat a second time so the pan is full. You will have some cinnamon sugar left so you can use more in the batter if you would like or save some to sprinkled on top of the finished cake.
• Bake for 50-60 minutes until toothpick inserted comes out clean.
• Let cool in pan for 15 minutes before flipping out.
• Let cool completely

For the icing

• Beat together butter and cream cheese until smooth
• Slowly add in powdered sugar. Add in vanilla
• Beat until light and fluffy.
• If you would like a thinner more pourable consistency just add in some milk or heavy cream a tablespoon at a time until desired consistency is reached.

Assembly

• Pour icing over cool cake and sprinkle with remaining cinnamon sugar mixture