• Preheat the oven to 350°F (175C/155C Fan) and grease and flour a standard sized bundt cake pan.
• In a small bowl mix together the swirl ingredients - the brown sugar and cinnamon. Set this aside for now.
• In a large mixing bowl, beat together the butter and sugar until well creamed, light and fluffy.
• Add the eggs one at a time, beating after each addition. Then add the vanilla, beating to combine.
• Add the buttermilk and gently beat to incorporate. (see note)
• Sift the dry ingredients - the flour, baking powder, baking soda, salt and cinnamon - into the mixing bowl and beat together until just combined. Try to avoid overmixing.
• Spoon about half of the batter into your prepared bundt pan and spread in an even layer. Sprinkle the cinnamon sugar mixture over this and then spoon the remaining batter on top. Carefully nudge the batter into a smooth layer, ensuring that the cinnamon sugar is covered and sealed into the cake.
• Place the cake in the centre of the preheated oven and bake for about 1 hour, until a toothpick inserted into the thickest part of the cake comes out clean.
• Remove from the oven and allow to cool in the pan for a few minutes before turning out to cool completely on a wire rack.

Instructions for the Cinnamon Cream Glaze

• Stir together the powdered sugar, vanilla extract, cinnamon and 4 tablespoons of the heavy cream.
• Continue adding heavy cream 1 tablespoon at a time, stirring after each addition, until you reach your desired consistency. The measurements given here should give a nice thick glaze, that drips a little, but is not super runny. You can make a looser glaze if preferred.
• Pour the glaze over the cake and use a spatula to help nudge it where you'd like it to cover.