Step 1

Preheat oven to 350F and prepare a 9-inch springform pan (at least 3 inches high) by spraying well with floured cooking spray (I use Pam for Baking) or grease and flour the pan; set aside.

Step 2

To the bowl of a stand mixer fitted with the paddle attachment, combine butter, granulated sugar, and cream together until pale, light, and fluffy, about 3 minutes on medium-high to high speed.

Step 3

Add the sour cream, eggs, oil, vanilla, cinnamon, and beat until smooth and incorporated, about 3 minutes on medium-high to high speed.

Step 4

Add the flour, baking soda, salt, and beat until just incorporated and batter is smooth, about 1 minute on medium speed.

Step 5

Spread batter into prepared pan; set aside.

Step 6

In a medium-microwave safe bowl, add the butter and heat on high power until it just begins to melt, about 1 minute.

Step 7

Add the brown sugar, cinnamon, and beat with a spoon or whisk until combined.

Step 8

Spread filling over the top of the cake batter in an even, smooth, flat layer, as if you're frosting a cake. Then, using a table knife, swirl back and forth to marble the filling into the cake batter, going over the cake and going up and back a few times. I swirled fairly aggressively for about 1 minute, in order to try to drive the filling deeper into the cake batter.

Step 9

Place pan on a baking sheet (as insurance in case your springform pan doesn't have a perfect seal) and bake for about 45 to 50 minutes, or until topping has set and a toothpick inserted into the center of cake comes out clean. Note that in the final minutes of baking, topping may have a tendency to burn near the edges as the butter browns and the brown sugar caramelizes; watch cake closely.

Step 10

Allow cake to cool in pan and rest on baking sheet for at least 30 minutes before glazing it, or before removing it from the pan and serving.

Step 11

In a medium bowl, combine cream cheese, cream, vanilla and whisk until combined and smooth.

Step 12

Slowly add the confectioners' sugar, whisking to incorporate and until smooth. Based on desired glaze consistency, playing with the sugar and cream ratios may be necessary.

Step 13

Evenly drizzle the glaze over cake and serve.