Preheat oven to 350 degrees and spray bundt pan with non-stick spray

With an electric mixer cream butter and sugar for 3 to 4 minutes, until light and fluffy, scraping down the sides as necessary. Add eggs and beat well. Add sour cream and vanilla and beat until combined.

In a separate mixing bowl whisk together flour, baking soda, baking powder and salt until well combined. Add to butter mixture and stir on low speed until fully incorporated, scraping the bottom of the bowl as required to incorporate all the flour. Batter will be thick.

In a large mixing bowl, combine all filling ingredients. (Hint..use the same bowl you used for flour!)

Transfer half the batter to the prepared bundt pan, spooning it in and smoothing it out with the back of the spoon to cover the bottom of the pan. Sprinkle filling over the batter, covering it entirely. Spoon remaining batter over filling and carefully smooth out with the back of the spoon to completely cover filling. Bake at 350 degrees for 45 to 55 minutes. Checking at 45 minutes.

When cake tester comes out clean or with just a few crumbs, remove from oven and leave to cool in pan for 5 mintues before carefully turning out onto a cooling rack.