Pumpkin Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1 tsp ground ginger</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">175g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">100g light brown sugar, packed</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">425g pumpkin purée (not pumpkin pie filling)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">115g cream cheese, softened</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">120g powdered sugar, sifted</li><li class="ingredients-single-item">2-3 tbsp milk</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Wire cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Generously grease and flour your bundt pan, ensuring you get into all the crevices. This thorough preparation is crucial for a clean release later – a thin coating of butter followed by a dusting of flour works wonderfully, but you can also use a baking spray with flour if you have it.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined. This mixing of dry ingredients ensures even distribution of the spices and leavening agents throughout the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter and both sugars on medium-high speed until light and fluffy, about 3-4 minutes. Don't rush this step – proper creaming incorporates air into the batter, which helps create a tender, light texture in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. The mixture should look smooth and satiny.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Beat in the pumpkin purée and vanilla extract until well combined. Don't worry if the mixture looks slightly curdled at this point – the high moisture content of the pumpkin can cause this, but it will smooth out once you add the dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tougher cake. Stop mixing as soon as no dry streaks remain.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to remove any air bubbles. The batter should be thick but pourable, filling the pan about 2/3 full.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs. The cake should spring back when lightly touched, and you may notice it pulling away slightly from the sides of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan for exactly 15 minutes – this timing is important! Too short, and the cake may break; too long, and it might stick. Then invert the pan onto a wire cooling rack and gently remove the pan. Let the cake cool completely before glazing.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the cream cheese glaze, beat together the softened cream cheese and butter until smooth and creamy. Add the sifted powdered sugar, 2 tablespoons of milk, and vanilla extract. Beat until smooth, adding more milk if needed to achieve a pourable consistency. The glaze should be thick enough to coat the back of a spoon but still flow easily.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once the cake has cooled completely, place it on your serving plate. Pour or drizzle the glaze over the top of the cake, allowing it to flow naturally down the sides and into the grooves of the bundt. For a professional finish, you can place strips of parchment paper under the edges of the cake before glazing, then remove them for a clean presentation.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Let the glaze set for about 20 minutes before serving. This cake tastes even better the next day as the flavors have time to meld, so don't hesitate to make it in advance. Store covered at room temperature for up to 3 days, or refrigerate for up to a week.</li></ol>