• Preheat oven to 325F.
• Combine 1 cup sugar and 2 tsp cinnamon in a bowl and set aside.
• Generously grease a 9 inch Bundt pan with butter, being careful to make sure that all of the creases and the inside tube gets covered.
• Dust the inside of the pan with enough cinnamon sugar to coat the surface; approximately 1/4 - 1/3 cup. Return any remaining sugar to the rest that is leftover.
• Sift together the flour, baking powder, baking soda and salt. Set aside.
• Beat the butter on medium speed for 1 minute.
• Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade.
• Add the brown sugar and mix for 2 minutes until the mixture looks light brown and uniform in color.
• Add the eggs one at a time, beating each for 1 minute.
• Mix in the vanilla.
• Add the flour mixture alternately with the sour cream and then beat well until everything is incorporated.
• Fold in the chopped apples.
• Spread half of the batter into the prepared pan. Sprinkle with 3/4 of the remaining cinnamon and sugar mixture. Spread the rest of the batter into the pan and sprinkle the remaining sugar mixture over the top.
• Bake for 60 – 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.

To Make the Syrup

• Add all ingredients together in a small pan, bring to a boil and boil for 4-5 minutes until slightly thickened. Remove from heat and let cool before drizzling on top of cake or individual slices.