Preheat oven to 350F and grease and flour a bundt pan. Set aside.

Using a stand mixer fitted with the paddle attachment, cream the butter and sugar together until it is pale and fluffy, about 3 minutes.

Add sour cream, eggs, oil, vanilla, cinnamon and nutmeg. Beat until smooth. In a separate bowl whisk together the flour, baking soda and salt. Slowly add dry ingredients to mixer. Beat just until the dry ingredients are combined. Be careful not to over-mix. Spread the batter into the prepared pan.

To make the filling, combine the melted butter, brown sugar and cinnamon together. Spread the filling over the top of the cake batter. Use an offset spatula to make sure the layer is evenly distributed. Using a knife, go back and forth to make swirls in the filling. This should give a “marbled” effect.

Bake for 45-50 minutes, or until a cake tester inserted into the center of the cake comes out clean. Remove cake from oven and cool cake on wire rack for 30 minutes.

For the glaze, combine all of the ingredients together with a whisk until smooth. If the glaze is too thick, continue adding an additional 1/2 tablespoon of milk until it is the desired consistency. If the glaze is too thin, continue adding an additional one tablespoon of confectioners sugar until it is the desired consistency.

Remove cake from pan and place on serving platter. Drizzle glaze evenly over the top of the cake.