A rich sour cream pound cake with cinnamon sugar swirled through.
The original cinnamon swirl filling calls for 1/3 cup unsalted butter, 2/3 cup brown sugar, 1 tablespoon flour, 1 1/2 teaspoons cinnamon and 1 teaspoon of vanilla. My measurements are 1/3 of that, but I rounded up slightly to make the measurements less awkward.