Averie Cooks

Make the cake:
-1 Preheat oven to 350F. Spray a 6-cup Bundt pan (sometimes called a half-Bundt pan, measuring 8 inches in diameter) very well with floured cooking spray or grease and flour the pan. Set pan aside.
-1 To a large bowl, add the flour, sugar, cinnamon, baking powder, salt, and whisk to combine; set aside.
-1 In a 2-cup measuring cup or medium bowl, add the egg, buttermilk, sour cream, oil, vanilla, and whisk to combine.
-1 Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don’t overmix or try to stir them smooth.
-1 Turn batter out into prepared pan, smoothing the top lightly with a spatula.
-1 Bake for about 35 to 40 minutes, or until center is set, top is lightly golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
-1 Place pan on a wire rack and allow cake to cool for at least 1 hour (overnight is okay) before inverting. Inverting too early can result in a cake that sticks to the pan, falls apart, or doesn’t release neatly; do not to rush the cooling duration. Shortly before inverting, make the glaze.
Make the Glaze:
-1 To a medium bowl, add the confectioners’ sugar, optional cinnamon (I left my glaze plain), 2 tablespoons buttermilk, and whisk until smooth. As necessary add additional buttermilk to reach desired glaze consistency. Glaze should be pourable but not too thin or it will slide off. You may have extra glaze depending on how much you like on your cake; set aside.
-1 Carefully invert cake onto a cake stand or serving platter.
-1 Evenly spoon the glaze over cake and serve.