Preheat the oven to 325°F.
Prepare the bundt pan by brushing the inside lightly with canola oil to make sure the pan is evenly coated. Set the pan aside for later.
In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. Set aside.
In the bowl of a mixer fitted with the paddle attachment, cream the butter and the sugar. Add in the eggs, one at a time, mixing well between each addition. The batter should be very light and fluffy at this point.
Add the sour cream and vanilla, and beat again to mix it really well.
Add the dry ingredients and stir on low to incorporate. Don't mix it completely. When there's still some flour not yet incorporated, finish stirring with a spatula or a big wooden spoon, being sure to scrape up what's stuck to the bottom of the bowl. Fold in the chocolate chips.
Dollop the batter into the prepared pan and swirl and smooth it with a small offset spatula. Bang the pan on the counter several times to make sure the batter settles into all the grooves of the pan. If you are worried, you can even push a knife through the batter to force it into place.
Bake for 75 minutes or until a tester comes out clean. Let the bundt cool 25 minutes before inverting on a wire rack to cool completely.