Andrew Zimmern Cooks: Pumpkin Bundt Cake Recipe with Zoë François - Andrew Zimmern

Ingredients

• 1 cup vegetable oil
• 1 cup (215g) sugar
• 1 cup (235g) brown sugar
• 3 eggs
• 15-ounce (425 g) canned or roasted pumpkin puree
• 3/4 cup (185g) sour cream
• 1 1/2 teaspoons vanilla extract
• 2 1/4 cups (295g) all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon kosher salt
• 1 teaspoon freshly grated nutmeg
• 1/4 teaspoon all-spice
• 1/2 teaspoon ginger
• 1/2 cup (70g) all-purpose flour
• 1/2 cup (118g) brown sugar
• 1 tablespoon (10g) dark cocoa powder
• 1 teaspoon cinnamon
• 3 tablespoons (118g) unsalted butter (browned is best), softened
• 1/2 cup confectioners’ sugar
• 1 teaspoon pumpkin pie spice