Preheat oven to 350F and grease & flour your Garland Bundt pan (or any 6-cup Bundt pan).
In a small bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set Aside.
In a medium bowl, whisk milk, eggs, sour cream, and brown sugar until combined. Add melted butter and vanilla. Whisk until smooth.
Add flour mixture and mix until just combined.
Add some batter into your prepared pan and press it into the cracks of the Bundt pan with a small spatula.* Add remaining batter until pan is no more than 3/4 full. Smooth the top with a spatula and whack the pan against the counter to evenly distribute.
Bake for 15mins** or until a toothpick inserted into the center comes out mostly clean.
Place on wire rack to cool for 10mins. Whack the pan on the counter to loosen the cakes and turn out onto wire rack to cool completely.
Whisk granulated sugar and cinnamon. Brush cakes with melted butter and dip into cinnamon sugar.***
*I piped the batter into the smaller Bundt cavities. **Adjust time accordingly for larger pans. ***If using a larger Bundt pan or loaf pan, sprinkle cinnamon sugar over top.Adapted from Sally's Baking Addiction.