Pregrat the oven to 350° and prepare a 10-inch bundt pan with grease.
Make the cake. In a medium bowl whisk together the flour, baking powder, and salt. Once combined set the bowl aside. Next, in a large bowl mix together the butter and both the sugars using a hand mix or a stand mix. Mix until the mixture is creamed, about 2-3 minutes.
In the same bowl, add the eggs, sour cream, and vanilla. Mix until combined. The mixture might look a little loose and lumpy. That's okay!
Pour the dry ingredients into the wet ingredients, along with the milk. Mix together on a medium speed until the two mixtures come together. The batter will look very thick, but smooth.
Make the swirl. Combine the spices in a small bowl and set aside.
In the prepared pan, add half of the batter. Sprinkle the spice mixture evenly in the middle of the batter forming a new layer. Use all of the spices and don't be afraid to add more! Cover the spice mixture with the remaining batter.
Bake the cake for about 55-65 minutes. A toothpick will come out clean when the cake is done. Let the cake cool in the pan for about 2 hours. Once the cake is completely cool, invert the cake onto a wire rack. If the cake seems stuck, run a knife around the base of the cake to give it a little push.
Once the cake is cool, add the drizzle. The drizzle can be made ahead and can be added on to the cake right before serving.
Make the drizzle. In a small bowl, add the confectioners' sugar, milk, and vanilla. Slowly stir until the drizzle reaches the desired thickness. Add more milk if needed.