Pumpkin Bundt Cake with Cinnamon Sugar Glaze

Ingredients

Cake:

• 2 cups flour
• 1/3 cup cake flour
• 2 1/2 tsp cinnamon
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp cloves
• 1 cup vegetable oil
• 1 1/3 cups brown sugar
• 3/4 cup sugar
• 3 eggs + 3 yolks
• 1 – 15 oz can pumpkin puree not pie filling
• 1/3 cup sour cream
• 1/4 cup buttermilk
• 2 tsp vanilla

Glaze:

• 1 cup powdered sugar
• 1/4 tsp cinnamon
• 2 Tbs + 1 tsp milk
• 2 tsp vanilla

Instructions

Cake:

1. Preheat the oven to 350°. Grease a bundt pan very well, then set aside. In a large mixing bowl combine flour, cake flour, cinnamon, baking soda, baking powder, salt, nutmeg, ginger and cloves. Set aside. In a separate mixing bowl combine vegetable oil, brown sugar and sugar, whisk until smooth. Add in eggs and mix to combine. Add in pumpkin puree, sour cream, buttermilk and vanilla and mix to combine. Add in the flour mixture and mix until just incorporated.
2. Pour the batter into the prepared bundt pan and place into the preheated oven on the center rack. Bake for 1 hour and 11 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Once baked, remove from the oven and place into a wire cooling rack to cool for 10 minutes, then flip the cake pan over to unmold the cake. Allow the cake to cool completely before glazing.

Glaze:

3. In a small mixing bowl combine powdered sugar and cinnamon and mix to make sure there aren’t any clumps. Add in milk and vanilla and whisk until the mixture is smooth. Drizzle over cooled cake.