Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) baking powder
  • 1 tbsp (8g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • 1/2 tsp (1g) ground cloves
  • 1/2 tsp (3g) kosher salt
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) packed light brown sugar
  • 1 cup (235ml) neutral oil
  • 4 large eggs, room temperature
  • 1 can (15 oz / 425g) 100% pure pumpkin puree
  • 1 tbsp (13ml) vanilla extract
  • 1/2 cup (120ml) buttermilk, room temperature
  • 1/2 cup (115g) unsalted butter
  • 1 cup (200g) packed brown sugar
  • 1/4 cup (60ml) heavy cream
  • 1/2 tsp (3g) sea salt
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Generously grease the entire Bundt pan with melted butter or baking spray, ensuring you get into every crevice. Dust the greased pan with flour, tapping out the excess.
  2. Whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt in a medium bowl.
  3. In a separate large bowl, beat the granulated sugar, brown sugar, and oil until combined.
  4. Add the eggs one at a time, followed by the pumpkin puree and vanilla, mixing until the batter forms smooth, orange ribbons.
  5. Slowly stir in the dry ingredients and buttermilk, mixing only until no streaks of flour remain.
  6. Pour the batter into the prepared pan and bake for 60 minutes.
  7. Prepare the salted caramel glaze by combining unsalted butter, brown sugar, heavy cream, sea salt, and vanilla extract, heating until smooth.
  8. Pour the glaze over the cooled cake before serving.