Preheat oven to 325F. Prepare an 8 x 4″ loaf pan with parchment paper and non-stick cooking spray and set aside.

In the bowl of a stand mixer fitted with a paddle attachment beat together the butter and sugar until light and fluffy. Then beat in the eggs one at a time beating well after each addition.

Scrape down the sides and the bottom of the bowl with a spatula and then add the vanilla, mix well.

In a medium bowl, whisk together the dry ingredients,  the flour, salt, baking soda and baking powder.

Add a half of the flour mixture to the mixing bowl and mix, then add the sour cream and mix again, finally add the rest of the flour and mix until just combined.

In a small bowl combine the cinnamon sugar mixture ingredients and mix well.

Pour half of the batter into the pan, then spoon the cinnamon swirl mixture onto the top, add the remaining batter and smooth the top.

Using a skewer or a butter knife run through the pound cake batter a few times to make a swirl.

Mix the brown sugar topping ingredients in a small bowl and sprinkle over the top of the loaf.

Bake the cake in a preheated oven for 55-65 minutes or until a knife inserted in the center comes out clean. Be careful not to over bake this cake as it will become dry.

Cool the cake in the pan for 10 minutes on a wire rack them remove from pan and let cool completely.