1) Grease a 10 or 12 cup bundt pan with non-stick spray and preheat an oven to 350ºF. Combine 1/4 cup brown sugar, 1/4 cup granulated sugar, and cinnamon in a small bowl. Whisk and set to the side.

2) Whisk flour, baking powder, baking soda, and salt together in a small bowl. Whisk together milk and sour cream in a small bowl. Set both to the side.

3) Cream together sugar and softened butter for 2-3 minutes in a stand mixer fitted with a paddle attachment  until light and fluffy. Add in eggs one at a time; then add in the vanilla.

4) Alternate adding flour mixture and milk mixture into the stand mixer and mix until just combined. The pattern should go flour-milk-flour.

5) Pour half the batter into the greased pan, sprinkle with the cinnamon sugar mixture, and top with remaining batter. Bake for 45-50 minutes until golden brown and springing back.

6) While the cake bakes, beat together the cream cheese and milk for 1-2 minutes. Add in the powdered sugar and salt and continue to mix until smooth.

6) Let the cake cool in pan before flipping onto a large plate or platter. Once cool, spoon cream cheese drip into a piping bag. Snip a small triangle off of the bottom of the bag and pipe cream cheese drip into the crevices of the bundt pan. Enjoy!