- 1 ½ cups butter, softened to room temperature
- 2 ¼ cups dark brown sugar (yup, it’s a LOT of brown sugar!)
- 5 eggs, brought to room temperature
- 4 t vanilla
- 3 cups flour
- 1 t baking powder
- ½ t cinnamon
- ¼ t nutmeg
- Dash salt
- 1 cup sour cream
- 1 cup powdered sugar
- 3 T butter, softened to room temperature
- 3 T heavy cream
- 1 t vanilla
DirectionsButter and flour or spray a bundt pan and set it aside.
In a large bowl, mix the butter and brown sugar together until they’re nice and creamy, probably 3-4 minutes. Next, add in the eggs and vanilla and mix again until everything is combined. Set this aside.
Pour the remaining dry ingredients (flour, baking powder, cinnamon, nutmeg and salt) into a separate bowl and whisk until well combined.
Add half the dry ingredients to your wet ones and mix. Then add half the sour cream, mix again and do it again – add the remaining half of the dry ingredients, mix; add the remaining half of the sour cream, mix again. Make sure everything is smooth and well combined and pour your batter into your prepared pan.
Bake at 350 for about an hour, or until a toothpick inserted comes out dry and clean.
Take the cake out of the oven and let it sit in the pan for about 15 minutes and then remove it to a wire rack to cool completely.
Once your cake is fully cooled you can add the glaze icing, which is super easy.
Add all the ingredients to a bowl and mix until it’s smooth. NOTE: have a little extra cream and a little extra powdered sugar available just in case the consistency isn’t where you’d like it. Your goal is to get it thick, but pourable. If it’s too thick, add a little more cream (careful because a little will go a long way!). Conversely, if it’s too thin add a bit more powdered sugar.
Now it’s time to be a little messy.
Move the cake to wax paper you have spread on your counter. Drizzle the glaze icing over the cake, letting it pour down the sides. If some gets onto the wax paper just, you know, dip your finger in and enjoy.
Let the glaze icing harden and then serve!