1. 1. Grease a 6-cup Bundt cake pan or spray it with baking spray.
   2. In a mixing bowl with an electric mixer, beat the 1/2 cup of butter with 3/4 cup of sugar until light and fluffy.
   3. Add the eggs, one at a time, beating after each addition. Add the vanilla and beat until blended. Scrape the sides of the bowl.
   4. In a small bowl, combine the flour, nutmeg, baking powder, baking soda, and salt. Whisk to blend thoroughly.
   5. With the mixer on low speed, beat in about half of the flour mixture. Gradually add the buttermilk, blending well, and then mix in the remaining flour mixture.
   6. Spoon the batter into the prepared baking pan. Cover the pan tightly with foil.
   7. Place the steaming trivet in the Instant Pot inner pot and then add 1 1/2 cups of water.
   8. Lower the cake onto the trivet.
   9. Secure the lid and pressure cook on high pressure for 37 minutes. It will take about 8 minutes for the pressure to build and cooking to begin.
   10. When the the time is up, let the pressure come down naturally for 10 minutes. Carefully move the steam release valve to the venting position.
   11. Remove the cake to a rack and remove the foil. Let the cake cool for 15 minutes, and then invert onto a plate.

For the Finish

1. Combine the cinnamon and 4 tablespoons of sugar.
2. Brush the cake all over with the melted butter. Sprinkle the cinnamon sugar mixture evenly over the cake.
3. Alternatively, omit the melted butter and cinnamon sugar mixture. Combine the glaze ingredients and spoon over the cooled cake.