In a large bowl, cream together the sugar and butter with an electric mixer until the mixture is light and fluffy.

Add the eggs one at a time, ensuring each is fully incorporated before adding the next.

Mix in the vanilla. In a separate bowl, whisk together the flour, baking soda, and baking powder.

Gradually add the dry ingredients to the butter mixture in two parts, alternating with sour cream, and mix briefly after each addition.

Pour half of the batter into a greased bundt pan.

In a small bowl, combine sugar and cinnamon, then sprinkle this mixture over the batter in the pan.

Spoon the remaining batter over the filling, covering it as well as you can.

Bake in a preheated oven at 350°F for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool on a wire rack for 5 minutes, then carefully invert it onto a serving plate or cooling rack.

Allow it to cool completely.

While the cake cools, mix powdered sugar and milk in a bowl until smooth, then drizzle the glaze over the cooled cake.

Slice and enjoy!