Directions 13 steps | 65 Minutes
Preheat the oven to 325°F. Thoroughly grease a bundt pan with nonstick spray. Measure and prep all ingredients.
Prepare the cinnamon filling. In a bowl, whisk together the brown sugar and ground cinnamon until well combined. Set aside.
Prepare the vanilla cake base. In a bowl, whisk together the cake flour, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until light and fluffy.
Beat in the eggs one at a time until well incorporated.
In a large measuring cup, whisk together the sour cream, whole milk and vanilla extract until smooth and well combined.
On low speed, add the flour mixture to the butter mixture alternating with the milk mixture until just combined. Do not over mix.
Pour half of the cake batter into the prepared bundt pan and top with half of the cinnamon filling.
Pour the remaining half of the cake batter into the bundt pan. Bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean.
Let the cake cool in the pan for 15 minutes before removing the cake from the pan onto a wire rack to cool completely.
Once the cake is completely cooled. Prepare the vanilla icing. In a bowl, whisk together the confectioners’ sugar and coffee creamer until smooth. Let the icing sit for about 10 minutes before applying it to the cake.
Drizzle the vanilla icing over the cooled cake.
Slice and serve. Enjoy!