Preheat the oven to 350°F (175°C) and grease the bundt pan with butter and flour.

Mix together ½ cup of granulated sugar and ¼ cup of ground cinnamon in a small bowl.

Cream together ¾ cup of unsalted butter and 1½ cups of granulated sugar until light and fluffy.

Add 3 eggs one at a time, beating well after each, then stir in 2 teaspoons of vanilla extract.

In another bowl, whisk together 2½ cups of all-purpose flour and 1½ teaspoons of baking powder.

Gradually combine the flour mixture with ½ cup of whipping cream and ½ cup of milk on low speed.

Pour ⅓ of the batter into the bundt pan, sprinkle ⅓ of the cinnamon-sugar mixture, and repeat twice, finishing with batter.

Swirl the cinnamon-sugar into the batter gently with a knife.

Bake in the preheated oven for 50-60 minutes until a toothpick comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.

Whisk together 1 cup of powdered sugar, 2-3 tablespoons of cream or milk, and ½ teaspoon of vanilla extract for the glaze.

Drizzle the glaze over the cooled cake and let it set before slicing.