• Preheat the oven to 350°F. Grease a 10-cup fluted Bundt or tube pan with cooking spray.
• In a medium bowl, combine the flour, baking soda, and salt. Set aside.
• In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
• Add the flour mixture and sour cream alternately, mixing just until combined after each addition. Be careful not to overmix.
• Spoon one-third of the batter into the prepared pan. Mix the brown sugar and cinnamon together, then sprinkle half over the batter. Repeat the layers and finish with the remaining batter on top.
• Bake for 60–65 minutes, or until a toothpick inserted near the center comes out clean. Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack. This cake is delicious warm and still slices beautifully.

Optional Glaze

• For the cinnamon chip glaze, place the cinnamon chips and ½ teaspoon butter-flavored shortening in a zip-top bag and microwave at 50% power in short intervals until melted, gently kneading the bag as needed. Repeat with the white chocolate chips and remaining shortening. Drizzle over the cake.
• You can also make a simple powdered sugar glaze by mixing 1 cup powdered sugar with enough milk to create a thick drizzle consistency.