Pumpkin Doughnut Bundt Cake - Nordic Ware

Ingredients

• Filing:
• 3 tablespoons (24 grams) all-purpose flour
• 3 tablespoons (42 grams) firmly packed light brown sugar
• 1 tablespoon (4 grams) instant espresso powder
• ½ teaspoon (1 gram) ground cinnamon
• ⅛ teaspoon kosher salt
• 1 tablespoon (14 grams) unsalted butter, room temperature
• Batter:
• 1 (15-ounce) can (425 grams) pumpkin (about 1¾ cups)
• 1⅓ cups (293 grams) firmly packed light brown sugar
• ¾ cup (150 grams) granulated sugar
• ¾ cup (180 grams) crème fraîche, room temperature
• ⅔ cup (149 grams) vegetable oil
• ¼ cup (57 grams) unsalted butter, melted
• 3 large eggs (150 grams), room temperature
• 2 teaspoons (12 grams) vanilla bean paste
• 2⅓ cups (292 grams) all-purpose flour
• 2 teaspoons (10 grams) baking powder
• 1½ teaspoons (4.5 grams) kosher salt
• 1½ teaspoons (3 grams) ground nutmeg
• 1 teaspoon (2 grams) pumpkin pie spice
• ¾ teaspoon (1.5 grams) ground cinnamon
• ½ teaspoon (2.5 grams) baking soda
• Topping:
• ¼ cup (50 grams) granulated sugar
• 2 tablespoons (28 grams) firmly packed light brown sugar
• ½ teaspoon (1 gram) instant espresso powder
• ¼ teaspoon ground nutmeg
• 2 tablespoons (28 grams) unsalted butter, melted