1 cup (2 sticks or 226 g)butter, at room temperature
5 largeeggs, at room temperature
1tsp vanilla bean paste or vanilla extract
1½cups (360 ml)buttermilk
½cup (120 ml)heavy cream, whipped to medium peaks and refrigerated
½cup (1 stick or 113 g)butter, melted
1cup (200 g)granulated sugar
MAKING THE CAKE:
Preheat the oven to 325 degrees. Spray egg mold (or muffin tin) with nonstick spray.
In large bowl, combine the flour, baking powder, salt, and nutmeg. Whisk and set aside.
In bowl of stand mixer, cream the butter and sugar until light and fluffy on high speed, about 3-5 minutes. Scrape down the bowl and add the eggs, one at a time, mixing well after each addition. Add the vanilla.
Turn the mixer to low speed and slowly add half the flour mixture, then add half the buttermilk. Alternate between each until both are completely mixed in and the batter is smooth. Don't overmix. Scrape down the sides and bottom of bowl.
Gently fold the whipped cream into the batter until well incorporated. Fill the egg molds three quarters full (use a large cookie scoop to make it easier). Bake until the cakes spring back when lightly touched, about 30-35 minutes.
In a small bowl, melt the butter in the microwave at 30 second intervals on half power until completely melted.
In another small bowl, combine the sugar and cinnamon until well blended.