pumpkin spice bundt cake

i should make bundt cakes more often. they're easy to make, feed a lot of people, don't need any fancy styling to look good, and transport well. it doesn't hurt that i've never met one i didn't like. but i suppose that's true of all cakes, not just the bundt variety.

this cake is no different. it's a perfectly spiced pumpkin bundt cake topped with a plain old glaze spiked with cinnamon. it goes really well with coffee in the morning, hits the sweet spot in the afternoon, and makes a great dessert after dinner. 

pumpkin spice bundt cake
adapted from joy the baker cookbook
10 minutes prep, 1 hour bake, 2 hours cool; makes 1 bundt cake

for the cake:
2 cups sugar
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
pinch salt
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla extract
2 cups (15 ounce can) pumpkin puree
4 eggs

for the icing:
2 1/2 cups powdered sugar
1 teaspoon ground cinnamon
6 tablespoons heavy cream or milk

1. preheat your oven to 350F. grease a bundt pan and set aside.
2. to make the cake, in a large bowl, whisk the sugar, flour, baking powder, baking soda, salt, and spices. in a separate, smaller bowl, whisk the oil, milk, vanilla, pumpkin, and eggs together.
3. pour all of the wet ingredients into the dry and fold together. pour the batter into the bundt pan and bake 50 minutes to an hour, or until a toothpick comes out clean. let cool in the pan for 30 minutes before turning out and cooling completely on a wire rack.
4. to make the icing, whisk the powdered sugar and cinnamon. add the heavy cream or milk about 1 tablespoon at a time until it is the desired consistency. pour the glaze over the cake when cool.