Preheat oven to 350°F (175°C), with a rack placed in the middle of the oven. Butter the bottom and sides of your cake pan, then line the bottom with parchment paper. Set aside.
Make the cake: Combine flour, baking soda, baking powder and salt in a large bowl. Set aside. Add butter and sugar to the bowl of your mixer and beat until light and fluffy. Add eggs one by one and beat well after each addition. Beat in the vanilla. Alternately add the flour mixture and sour cream to the batter, starting and ending with flour. Beat after each addition, just until the batter is smooth and scrape the sides of the bowl as needed.
To make cinnamon sugar, combine cinnamon and both sugars in a small bowl.
Spoon one third of the batter in the prepared pan, top with 1/3 of cinnamon sugar and repeat layers two more times.
Bake the cake for 50-60 minutes or until a skewer inserted in the center comes out clean. The top of the cake should be deep brown in color. To make sure the cake is baked fully and not burned on top, you can cover the pan with some aluminum foil in the last 15 minutes of baking if you see it going dark too soon.
Cool cake in the pan for 15 minutes. Slide a thin knife around the edges of the cake, then remove it from the pan and transfer to a wire rack to cool completely. Sprinkle with powdered sugar before serving, if you want, or serve as is.