Pumpkin Doughnut Bundt Cake

Filing: 

• 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

For filling:

1. 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.

For batter:

1. In a large bowl, whisk together pumpkin, brown sugar, granulated sugar, crème fraîche, oil, melted butter, eggs, and vanilla bean paste.
2. 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.
3. Preheat oven to 325°F (170°C).
4. 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.
5. 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.

For topping:

1. 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.

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