Preheat oven to 300 degrees and spray a 15-cup Bundt pan with baking spray with flour.
Using a stand mixer with a paddle attachment, beat butter and sugar until light and fluffy, about 6 to 7 minutes.
Beat in eggs one at a time, scraping down the sides of the bowl several times.Beat in vanilla extract.
Sift together flour and salt. Add to butter mixture, alternating with sour cream, beating just until combined after each addition.
In a medium bowl, beat cream cheese, 1/2 cup sugar, 2 tablespoons sour cream, and 1 teaspoon vanilla extract until smooth.
Add cinnamon, nutmeg, and 2 tablespoons flour and beat until smooth.
Pour half the batter into prepared Bundt pan. Add cream cheese filling and top with remaining batter. Use a knife to gently swirl together the batter and filling. Note: I didn't do a very good job of swirling mine together and that is ok. It just means the cream cheese is mostly in 1 area.
Bake for 1 hour. Cover loosely with foil and bake another 40 to 50 minutes. Cool in pan for 20 minutes.
Whisk together all ingredients for glaze and drizzle on cake. Decorate with sprinkles.