Pumpkin Spice Doughnut Bundt Cake Recipe🎃 Perfect for Fall

Описание: Warm, cozy, and full of pumpkin spice flavor – this Pumpkin Doughnut Bundt Cake is the perfect fall dessert! Soft, moist, and coated in cinnamon sugar, it tastes just like your favorite pumpkin doughnut but in cake form. 🎃✨

Whether you’re making it for a holiday gathering, a cozy weekend treat, or just because you love pumpkin, this easy bundt cake recipe is sure to impress.

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3 cups [426 g] all purpose flour
2 teaspoons baking powder
3/4 teaspoon, freshly grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
Pinch of ground cloves
1 cup [224g] unsweetened pumpkin purée
Three-quarter [180g] buttermilk at room temperature
12 tablespoons [170g] unsalted butter, at room temperature
3/4 cup [150g] cup brown sugar
1/2 cup one [100g] granulated sugar
1 teaspoon salt,
1 teaspoon pure vanilla extract
3 large eggs, at room temperature
Topping
2/3 cup [130g] granulated sugar
1 tablespoon ground cinnamon
4 tablespoons [57g] unsalted butter, melted

Bake at 350* degrees in greased and floured 12 cup [ 2.8 L] Bundt pan

In a medium bowl, whisk together, flour, baking powder, nutmeg, ginger, baking soda, and cloves.

In a liquid measuring cup mixed together, pumpkin purée and buttermilk

In a separate bowl beat butter on medium speed until creamy one minute add brown sugar and granulated sugar and the salt and beat until light and fluffy about 4 to 6 minutes. Beat in the vanilla and the eggs, one at a time, mixing after each addition until Incorporated and scraping down the bowl as needed.
Add 1/3 of the flour mixture mixing on low speed until just combine then beat in pumpkin buttermilk mixture and the remaining flour mixture and halves.
When finished use a rubber spatula to scrape down the bowl and give the batter a few turns making sure all the ingredients are completely combined. Pour the batter into the prepared pan using an offset spatula to smooth the top and bake cake until wooden skewer comes out clean 45 to 60 minutes. Transfer the pan to a wire rack. Let it cool for about 10 minutes then flip the cake onto the rack to finish cooling before serving.
For the topping in a small bowl mixed together, the granulated sugar and cinnamon brush the top sides of the cake with the melted butter and then sprinkle the cinnamon sugar Using your hands to gently rub it into the sides. Let it cool to room temperature and you’re ready to serve this cake can be stored in an airtight container at room temperature for up to 2 days or you can slice the cake and wrap each piece individually in plastic or press n seal wrap and freeze them. I like to freeze my slices so I can enjoy them with a cup of coffee at any time.

Hope you enjoy!
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