Preheat your oven to 350°F (175°C).

In a small bowl, combine ½ cup of granulated sugar with 2 tablespoons of ground cinnamon. Stir until well mixed, and set aside.

In a large mixing bowl, cream together ½ cup of unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-5 minutes.

Gradually add in 3 large eggs, mixing well after each. Stir in 2 teaspoons of pure vanilla extract.

In a separate bowl, whisk together 2 cups of all-purpose flour and 2 teaspoons of baking powder. Gradually add this to the wet mixture, alternating with ½ cup of whipping cream and ½ cup of milk.

Grease your bundt pan and layer ⅓ of the cake batter, then sprinkle ⅓ of the cinnamon sugar mixture. Repeat two more times.

Gently swirl through the layers of batter and cinnamon sugar in a figure-eight motion with a butter knife.

Bake for 50-60 minutes. The cake is done when the edges are golden brown and a toothpick comes out clean.

Allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack.

In a small bowl, whisk together 1 cup of powdered sugar with 2-3 tablespoons of cream or milk and 1 teaspoon of vanilla extract until smooth for the glaze.

Drizzle the glaze generously over the cooled cake.