Pumpkin Spice Bundt Cake with Sour Cream

Instructions:

1. Preheat your oven to 350°F (175°C). Generously grease a 10-cup Bundt pan with butter or baking spray and dust with flour, tapping out the excess.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until combined.
3. In the main mixing bowl, cream the softened unsalted butter with granulated sugar and light brown sugar until light and fluffy, approximately 3 minutes.
4. Beat in the eggs one at a time, then stir in the vanilla extract and canned pumpkin puree until smooth.
5. Fold in the full-fat sour cream until incorporated.
6. Gradually add the dry ingredients to the wet mixture, stirring with a spatula just until no flour streaks remain; do not overmix.
7. Pour the batter into the prepared Bundt pan and bake for 60 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan slightly before releasing onto a wire cooling rack.
9. Prepare the maple glaze by whisking together powdered sugar, maple syrup, heavy cream, and cinnamon, then drizzle over the cooled cake.