Pumpkin Spice Bundt Cake

Name: Pumpkin Spice Bundt Cake
Cook time: 45 min
Yield: 10 servings
Ingredients: 0 g unsalted butter used for greasing the pan from the 120 g total butter; 0 g all-purpose flour used for dusting the pan from the 250 g total flour; 250 g all-purpose flour sifted if lumpy; 10 g baking powder; 5 g baking soda; 5 g fine salt; 5 g ground cinnamon; 2 g ground ginger; 1 g ground nutmeg; 1 g ground cloves; 120 g unsalted butter melted and cooled slightly; 200 g granulated sugar; 100 g light brown sugar packed; 3 count large eggs room temperature; 425 g pumpkin puree; 80 ml whole milk room temperature; 10 ml vanilla extract; 120 g powdered sugar sifted; 3 ml vanilla extract; 20 ml whole milk room temperature

An approachable fall bundt cake with pumpkin, cinnamon, ginger, nutmeg, and cloves. It bakes up moist and sliceable, with a simple vanilla glaze to finish. Designed for a standard home kitchen and a 10-cup bundt pan.

By Julienne

Cook time: 45 minutes

Servings: 10

Ingredients

0 g unsalted butter used for greasing the pan from the 120 g total butter
0 g all-purpose flour used for dusting the pan from the 250 g total flour
250 g all-purpose flour sifted if lumpy
10 g baking powder
5 g baking soda
5 g fine salt
5 g ground cinnamon
2 g ground ginger
1 g ground nutmeg
1 g ground cloves
120 g unsalted butter melted and cooled slightly
200 g granulated sugar
100 g light brown sugar packed
3 count large eggs room temperature
425 g pumpkin puree
80 ml whole milk room temperature
10 ml vanilla extract
120 g powdered sugar sifted
3 ml vanilla extract
20 ml whole milk room temperature

Instructions

Heat the oven to 175 C. Generously grease a standard 10-cup bundt pan with a little of the butter from the 120 g total, then dust it with a little of the flour from the 250 g total, tapping out any excess. The pan is evenly coated and ready, with no bare spots.
In a medium bowl, whisk together the remaining flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined. The dry mixture looks uniform with no visible pockets of spice or leavening.
In a large bowl, whisk the melted butter with the granulated sugar and brown sugar until smooth and glossy. Whisk in the eggs one at a time, then whisk in the pumpkin puree, milk, and vanilla extract. The batter base is smooth, thick, and fully emulsified.
Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula just until no dry streaks remain. Do not overmix. The batter is thick and evenly combined, with a few small lumps acceptable.
Scrape the batter into the prepared bundt pan and smooth the top. Bake at 175 C for 45 minutes, until the cake is deeply golden, the top springs back lightly, and a skewer inserted into the thickest part comes out clean or with a few moist crumbs. The cake is risen, set, and pulling slightly from the sides of the pan.
Cool the cake in the pan on a rack for 15 minutes, then invert onto the rack and cool completely, about 30 minutes more. The cake releases cleanly and feels fully cool before glazing.
For the glaze, whisk together the powdered sugar, the remaining vanilla extract, and a splash of milk from the 80 ml total, adding just enough to make a smooth, pourable glaze. Drizzle over the cooled cake just before serving. The glaze forms thin ribbons and sets lightly on the cake surface.