- 3 cups all-purpose flour
- 1 tablespoon cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 and 1/2 cup sugar
- 4 large eggs
- 2 teaspoons vanilla
- 1 cup pumpkin puree
- 1 cup Pavel’s yogurt
- 1 cup + 3 tablespoons powdered sugar
- 2 tablespoons milk
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Preheat oven to 350 F.
Generously butter a 12-cup bundt pan and set aside.
In a large bowl, combine flour, cinnamon, baking powder and salt.
In a stand mixer, beat butter and sugar for about 3 minutes, until fluffy. Beat in eggs, one at a time, add vanilla. Mix until well combined. Mix in pumpkin and yogurt.
Slowly add the flour mixture and mix just until incorporated, no longer.
Pour the batter into the bundt pan and bake for 1 hour or until a toothpick inserted in the center comes out clean.
Let cool for about 15 minutes. Remove the cake from the pan on a wire rack.
In a small bowl, whisk together the powdered sugar, milk, cinnamon and nutmeg. Using a spoon, drizzle the glaze over the bundt cake.