1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 12-cup Bundt pan generously with a few tablespoons of butter and sprinkle with a handful of flour; tap out excess. Set aside.
2. Combine brown sugar, cinnamon, and walnuts in a small bowl and mix well. Set aside.
3. Sift flour, baking soda, and baking powder together. Set aside.
4. Combine butter, sugar, and salt in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until well blended, about 2 minutes.
5. Scrape down the sides of the bowl and continue blending on medium speed until the mixture is light and aerated, about 4 minutes more.
6. Turn the mixer to low and add vanilla extract. Add eggs one at a time, scraping down the bowl with the addition of each egg.
7. After the eggs are fully incorporated, turn off the mixer and add the sifted dry ingredients all at once. Turn the mixer on low and carefully incorporate ingredients until the batter is smooth.
8. Fold in sour cream until it is well incorporated. Fold in brown sugar mixture and stir until just incorporated.
9. Turn batter into the prepared pan and bake until a cake tester comes out clean, about 70 minutes.
10. Transfer cake to a rack, let cool 10 minutes, then invert and remove the pan. Allow to cool completely before glazing.

1. Combine all ingredients in a medium saucepan and place over medium heat.
2. Whisk until sugar dissolves, then simmer until slightly syrupy, about 5 minutes. Set aside to cool.
3. Once the glaze and cake are both at room temperature, use a skewer to poke holes all over the top of the cake and drizzle the glaze on top.

Beverage pairing: 1999 Hetszolo Tokaji Aszu 3 Puttonyos, Hungary. A heavenly glass of botrytis-affected Tokaji from Hungary would be the decadent choice for this spicy cake. Notes of dried caramel, orange peel, and honey match up with the nutty and spice-box nuances of this dessert.