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

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 4-5 minutes.

Add the eggs one at a time, mixing well after each. Blend in the vanilla extract and sour cream.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

In a small bowl, mix together the ground cinnamon and sugar.

Layer one-third of the batter into the bundt pan, sprinkle with half of the cinnamon mixture, add another third of the batter, then the remaining cinnamon mixture, and finish with the last portion of batter.

Bake for 50-60 minutes or until a toothpick comes out clean.

Let the cake cool in the pan for about 10 minutes, then invert onto a plate and cool completely on a wire rack.

Prepare the brown butter glaze and drizzle it over the cooled cake.