A delightful spiced pumpkin bundt cake topped with a rich chocolate drizzle, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
Grease a bundt pan thoroughly with non-stick spray or butter.
Ensure all crevices are covered to prevent sticking.
In a bowl, combine the flour, baking powder, baking soda, spices, and salt.
Sifting the dry ingredients helps to remove lumps and combine them evenly.
In another bowl, beat the eggs until frothy, then mix in the sugars, pumpkin puree, and oil.
Mixing the wet ingredients well ensures a smooth batter.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cake tender.
Pour the batter into the prepared bundt pan and smooth the top.
Tap the pan gently on the counter to release air bubbles.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the minimum time to avoid overbaking.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Cooling slightly in the pan helps the cake release more easily.
For the glaze, melt the butter and chocolate chips in a saucepan over low heat.
Stir constantly to prevent burning.
Stir in the salt, vanilla extract, powdered sugar, and milk until smooth.
Adjust the milk quantity for your desired glaze consistency.
Drizzle the glaze over the cooled cake and let it set before serving.
Use a spoon or piping bag for a neat drizzle.
Slice and enjoy your delicious spiced pumpkin bundt cake with chocolate drizzle.
Serve with a dollop of whipped cream for extra indulgence.
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