• Preheat oven to 350 degrees and grease a 12 cup bundt pan well. Set aside.

Vanilla Batter

• In the bowl of a standing mixer (or with a hand mixer) cream the butter until light and fluffy, about 1-2 minutes.
• Add in granulated sugar and brown sugar. Cream the mixture until light and fluffy, about 1-2 minutes.
• Add in the eggs, one at a time, beating well after each addition.
• In a separate bowl, sift all purpose flour, baking powder, baking soda and salt together.
• Alternately, beginning and ending with the flour mixture, add in the flour mixture and the buttermilk. Mix until just combined.
• Add in the sour cream and vanilla, mixing until well combined.

Pumpkin Batter

• Spoon two cups of vanilla cake batter into a separate bowl.
• Add in the pumpkin puree, ground cinnamon, ground nutmeg, ground ginger and ground cloves and mix until combined.

Assembly

• Spoon half of the remaining vanilla cake batter into the bundt cake pan.
• Spoon half of the pumpkin cake batter on top. Using a knife, swirl the batter together.
• Next, spoon the remaining vanilla cake batter on top of the pumpkin batter.
• Lastly, spoon the remaining pumpkin cake batter on top. Swirl the batter together.
• Bake for 50-55 minutes, or until a cake tester comes out clean.
• Allow the cake to cool for 10-15 minutes, then remove from the bundt cake pan and allow it to finish cooling.

Maple Icing

• In a small saucepan, melt butter and maple syrup together.
• Once melted, remove from the heat.
• Sift the powdered sugar into the melted maple syrup/butter mixture (if you don’t sift, your icing might be lumpy). Using a whisk, mix the icing until smooth.
• Lastly, add in the vanilla extract and ground cinnamon. Whisk until smooth.
• Allow the icing to sit 10 minutes to set up. After the 10 minutes, whisk it once more then drizzle the icing over the cake.
• Allow the icing to set before serving the cake.
• Enjoy!
• Cake can be stored at room temperature for 2-3 days, otherwise you can store it in the fridge.