A delightful autumn-inspired cake bursting with warm spices and pumpkin flavor, perfect for cozy gatherings.
Preheat your oven to 350°F (175°C) and grease and flour a bundt cake pan.
Ensure the pan is well-greased and floured to prevent sticking.
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and clove.
Sift the dry ingredients for a lighter cake texture.
In another bowl, cream together the brown sugar and butter until light and fluffy.
Ensure the butter is softened for easier mixing.
Beat in the eggs one at a time, followed by the vanilla and pumpkin puree.
Mix until just combined to avoid overmixing.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold gently to maintain a light batter.
Pour the batter into the prepared bundt pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the suggested time to avoid overbaking.
Allow the cake to cool in the pan for 10 minutes before transferring to a cooling rack.
Run a knife around the edges of the pan to help release the cake.
Serve the cake warm or at room temperature, optionally with a dollop of whipped cream or a dusting of powdered sugar.
Pair with a warm beverage for a cozy treat.
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