Pumpkin Bundt Cake with Sour Cream

Instructions:

1. Melt 2 tbsp of butter and brush every single nook and cranny of the Bundt pan. Dust the pan with flour or granulated sugar, tapping out the excess.
2. Preheat the oven to 350°F (175°C).
3. Sift the flour, baking soda, cinnamon, ginger, nutmeg, and salt together in a medium bowl.
4. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is pale and fluffy.
5. Add eggs one at a time, beating well after each. Stir in the pumpkin puree, sour cream, and vanilla extract until the batter is smooth.
6. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined.
7. Pour the batter into the prepared pan, smoothing the top with a spatula.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10-15 minutes before inverting the pan onto a wire rack to cool completely.
10. Beat cream cheese and butter until velvety. Slowly add powdered sugar and vanilla. Stir in heavy cream if the frosting is too stiff.
11. Drizzle the glaze over the completely cooled cake.