Directions

1. Preheat the oven to 350 Fahrenheit and spray your pan with non-stick spray.

2. In a small bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, and clove. Set aside.

3. In a large bowl whisk together eggs, sour cream, and brown sugar until combined. Add in the melted magical butter and vanilla. Whisk until smooth.

4. Add in the flour mixture and whisk until combined and free of lumps.

5. Using a scoop or a piping bag fill the Bundt pans until ⅔ of the way full. Do not overfill. Smooth the tops over using a silicone spatula and tap the pan on the counter a few times to ensure the batter is evenly distributed.

6. Bake for 15-20 minutes or until a toothpick inserted into a cake comes out clean.

7. Place on a wire rack to cool. When they have cooled after about 30 minutes remove the cakes from the pan.

8. In a small bowl whisk together the sugar and cinnamon. Brush the cakes with the melted butter and then sprinkle with the cinnamon sugar mixture.

9. In a medium sauce pan heat the heavy cream until it begins to bubble in the middle and foam forms around the edge. Add the white chocolate wafers to a glass bowl and pour the heated heavy cream over top. Allow it to sit for about 2-3 minutes then whisk together until smooth and creamy. Allow the mixture to set for around 10 minutes then add it to a piping bag and drizzle over the tops of the Bundt cakes.

10. Allow the drizzle to set and then serve.

11. Keep extras in an airtight container for up to 3 days at room temperature or keep in the fridge for up to 1 week. Enjoy!