Ingredients
3cupsall purpose flour,spoon & leveled
2½tspbaking powder
1½tspsalt
1½cupsunsalted butter,softened to room temperature
1cupbrown sugar,packed, light or dark
½cupgranulated sugar
5large eggs,at room temperature
½cupfull fat sour cream,at room temperature
2tsppure vanilla extract
¾cupmilk,at room temperature
brown butter icing,salted caramel, or maple icing, optional for topping
¾cupbrown sugar,light or dark, packed
2tspground cinnamon
1tspground ginger
1tspground cardamom
½tspground allspice
Preparation
Preheat the oven to 350 degrees F and grease a 10-inch bundt pan.
Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter, brown sugar, and granulated sugar together until creamed for about 2 minutes.
Add the eggs, sour cream, and vanilla and beat on medium speed until combined. Scrape down the sides and bottom of the bowl as needed.
Pour the dry ingredients into the wet ingredients, add the milk, and beat on medium speed it all until the batter is completely combined.
Mix the swirl ingredients together in a medium bowl.
Pour half of the cake batter evenly into the prepared bundt pan. Sprinkle the swirl ingredients evenly on top. Cover evenly with the remaining cake batter.
Bake for 55 to 70 minutes or until a toothpick inserted into the cake comes out clean with just a couple of lightly moist crumbs.
Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. Allow to cool completely.
Drizzle icing over the cake before slicing and serving.
Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.
