Pumpkin Doughnut Bundt Cake
 
Makes 1 (10-cup) Bundt cake
Ingredients
  • Filling:
  • 3 tablespoons (24 grams) all-purpose flour
  • 3 tablespoons (42 grams) firmly packed light brown sugar
  • 1 tablespoon (4 grams) instant espresso powder
  • ½ teaspoon (1 gram) ground cinnamon
  • ⅛ teaspoon kosher salt
  • 1 tablespoon (14 grams) unsalted butter, room temperature
  • Batter:
  • 1 (15-ounce) can (425 grams) pumpkin (about 1¾ cups)
  • 1⅓ cups (293 grams) firmly packed light brown sugar
  • ¾ cup (150 grams) granulated sugar
  • ¾ cup (180 grams) crème fraîche, room temperature
  • ⅔ cup (149 grams) vegetable oil
  • ¼ cup (57 grams) unsalted butter, melted
  • 3 large eggs (150 grams), room temperature
  • 2 teaspoons (12 grams) vanilla bean paste
  • 2⅓ cups (292 grams) all-purpose flour
  • 2 teaspoons (10 grams) baking powder
  • 1½ teaspoons (4.5 grams) kosher salt
  • 1½ teaspoons (3 grams) ground nutmeg
  • 1 teaspoon (2 grams) pumpkin pie spice
  • ¾ teaspoon (1.5 grams) ground cinnamon
  • ½ teaspoon (2.5 grams) baking soda
  • Topping:
  • ¼ cup (50 grams) granulated sugar
  • 2 tablespoons (28 grams) firmly packed light brown sugar
  • ¾ teaspoon (1.5 grams) ground cinnamon
  • ½ teaspoon (1 gram) instant espresso powder
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons (28 grams) unsalted butter, melted
Instructions
  1. Preheat oven to 325°F (170°C).
  2. For filling: In a small bowl, stir together flour, brown sugar, espresso powder, cinnamon, and salt. Add butter, and rub in by hand until mixture is sandy and well combined.
  3. For batter: In a large bowl, whisk together pumpkin, brown sugar, granulated sugar, crème fraîche, oil, melted butter, eggs, and vanilla bean paste.
  4. In a medium bowl, whisk together flour, baking powder, salt, nutmeg, pie spice, cinnamon, and baking soda. Gradually whisk flour mixture into pumpkin mixture until smooth and well combined.
  5. Spray a 10-cup Bundt pan with baking spray with flour. Spoon one-third of batter into prepared pan (about 2¼ cups or 567 grams). Tap pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles. Using a small spoon, sprinkle half of filling (3½ to 4 tablespoons or about 43 grams) in a ring on top of batter in pan, layering and spreading mixture as needed and leaving about a ¼-inch border around edges. Top with one-third of batter. Tap on a kitchen-towel-lined counter a few times to settle batter and release any air bubbles. Top with a ring of remaining filling; cover with remaining batter. Tap on a kitchen towel-lined counter several times to settle batter and release any air bubbles.
  6. Bake for 55 minutes. Rotate pan, loosely cover with foil, and bake until a wooden pick inserted near center comes out clean and an instant-read thermometer inserted near center registers 200°F (93°C) to 205°F (96°C), 20 to 25 minutes more. Let cool in pan for 15 minutes. Invert cake onto a wire rack, and let cool completely.
  7. For topping: In a small bowl, stir together granulated sugar, brown sugar, cinnamon, espresso powder, and nutmeg. Brush cake with melted butter; cover with sugar mixture, pressing gently to help adhere, if needed. Serve immediately.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/pumpkin-doughnut-bundt-cake/