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Preheat oven to 350°F. Generously grease and lightly flour a 10-inch bundt pan.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
In a large bowl, beat together the sugar, butter, and vanilla with an electric mixer until smooth and creamy. Add eggs, one at a time, fully incorporating between each one.
Beat in the flour mixture, alternating with the milk.
Pour batter in the prepared pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove cake from oven; cool 20 minutes.
While the cake cools, make the cinnamon glaze. In a small saucepan, combine the sugar, water, butter, vanilla, and cinnamon. Heat over medium until sugar is dissolved and mixture is slightly thickened.
Using a skewer, poke holes all over the cake, then drizzle with the cinnamon syrup glaze, pausing if it pools up and waiting for it to absorb before adding more.
Turn warm cake out onto a serving plate. Slice and enjoy!