Pumpkin Espresso Bundt Cake

Name: Pumpkin Espresso Bundt Cake
Yield: 1 Bundt cake
Ingredients: 425 g Pumpkin purée; 4 each Eggs; 149 g Vegetable oil; 213 g Light brown sugar; 149 g Granulated sugar; 1 tsp Vanilla Extract; 227 g Wheat Flour; 2 tsp Baking powder; 0.5 tsp Baking soda; 1.5 tsp Pumpkin Pie Spice; 1 tsp Ground cinnamon; 1 tsp Table salt; 71 g Light brown sugar; 7 g Espresso powder; 0.5 tsp Ground cinnamon; 74 g Brewed coffee; 67 g Granulated sugar; 21 g Rum

Pumpkin cake with an espresso-cinnamon ribbon.

1 hour 30 minutes1 Bundt cake

Ingredients

Ingredients for1 Bundt cake
Ingredient	Amount
Cake
Pumpkin purée	425 g
EggsLarge. At room temperature.	4 each
Vegetable oil	149 g
Light brown sugarPacked.	213 g
Granulated sugar	149 g
Vanilla Extract	1 tsp
Wheat Flour	227 g
Baking powder	2 tsp
Baking soda	0.5 tsp
Pumpkin Pie Spice	1.5 tsp
Ground cinnamon	1 tsp
Table salt	1 tsp
Filling
Light brown sugarPacked.	71 g
Espresso powder	7 g
Ground cinnamon	0.5 tsp
Glaze
Brewed coffee	74 g
Granulated sugar	67 g
RumOptional.	21 g

Method

1
Heat the oven to 175°C/350°F and thoroughly grease a 10-cup Bundt tin. Beat pumpkin, eggs, oil, sugars and vanilla; stir in flour, leavening, spices and salt.
2
Mix the filling sugar, cinnamon and espresso. Layer batter and filling in the tin.
3
Bake 55–60 minutes, until the centre tests done. Cool in the tin for 15 minutes before releasing.
4
Mix coffee, glaze sugar and rum; brush onto the warm cake.