Snickerdoodle Bundt Cake

My oh my, I have found a new "go to" cake.  This cake is flippin amazing. I have my friend Aly to thank for this yum yum yummy recipe.  When I told my husband I was making a new recipe for dessert last Sunday when we were having friends over for dinner, he said "why make something new when you already have tried and true, amazing dessert recipes?"  Well, he was eating his words... and his snickerdoodle bundt cake, that evening!
**this isn't a cake that you can just quickly whip up.  It takes time to get things to room temp, and each step takes a little bit of time.

Snickerdoodle Bundt Cake

2 tsp. ground cinnamon
1 c. white sugar

2 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. unsalted butter, at room temperature (I used salted, because that is what I had)
1 c. white sugar
1 c. light brown sugar
3 eggs, at room temperature
2 tsp. vanilla extract
1 c. sour cream, at room temperature

In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and set side.

Preheat oven to 325. Generously spray a 9" Bundt pan with cooking spray. Make sure to spray the creases and the inner tube. Gently dust the entire inside of the pan, including the tube, with the sugar and cinnamon mixture (About 1/4-1/2 cup). Set the remaining sugar and cinnamon mixture aside.

In a large mixing bowl, sift together flour, baking powder, baking soda and salt. Set aside.

Beat the butter on medium speed for one minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar.

Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.

Spread half of the batter into the prepared pan. Sprinkle with 1/3 of a cup of the cinnamon sugar mixture over top the cake. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top.

Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack.