Preheat the oven to 180°C/355°F. Grease the 10-cup bundt pan and then dust lightly with flour. Tap the excess flour out of the tin and set aside. Optional extra - combine the brown sugar and cinnamon, and set aside.
60 grams light brown sugar, 1½ teaspoons ground cinnamon
In a large mixing bowl, cream together the butter and sugars for 2 to 3 minutes. Or until the mixture has lightened and is fluffy.
227 grams butter, 50 grams white granulated sugar, 220 grams light brown sugar
Add in the vanilla and the eggs one at a time and beat until well combined.
4 eggs, 2 teaspoons vanilla extract
Add in the cinnamon, yogurt, and milk, and beat until well combined.
1 tablespoon ground cinnamon, 120 grams milk, 120 grams Greek yogurt
Add half the flour, the baking powder, and the salt. Mix through until combined. Then add in the rest of the flour to form a smooth but thick batter.
360 grams plain flour, 2½ teaspoons baking powder, ½ teaspoon table salt
If using the cinnamon swirl, scoop half the batter into the bundt tin, and smooth out with the back of a spoon leaving a slight indentation through the middle of the batter. Then spoon in the cinnamon sugar into the small indentation before topping and smoothing over the second half of the batter. If leaving out the cinnamon swirl, scoop the batter into the tin and smooth out with a slight indentation in the middle.
Bake for 40 to 50 minutes or until the cake tester or toothpick comes out mostly clean. Do not overbake.
Allow the cake to rest in the tin for 10-15 minutes before turning out onto a wired cooling rack to cool. Allow the cake to cool completely.
In a small bowl, combine the icing sugar and milk/water to create a pourable glaze. Pour or spoon the glaze over the cooled cake. Let the glaze set for about 30 minutes before slicing and serving.
120 grams icing sugar, 2-3 tablespoons milk