Pumpkin Doughnut Bundt Cake

Position an oven rack in the middle of the oven and preheat the oven to 350F [180C]. Grease and flour a 10 cup Bundt pan.

In a medium bowl, whisk together the flour, baking powder, nutmeg, ginger, baking soda, and cloves.

In a liquid measuring cup, mix together the pumpkin puree and buttermilk.

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, 1 minute. Add the brown and granulated sugars and salt and beat until light and fluffy, 4 to 6 minutes. Beat in the vanilla and then add the eggs, one at a time, mixing after each addition until incorporated and scraping down the bowl as needed.

Add one-third of the flour mixture, mixing on low speed until just combined. Beat in the pumpkin-buttermilk mixture and the remaining flour mixture in halves, alternating between the two and ending with the flour mixture. Mix after each addition until just incorporated. Use a rubber spatula to scrape down the bowl and give the batter a few turns, making sure all ingredients are completely combined.

Pour the batter into the prepared pan and use an offset spatula to smooth the top. Bake the cake until a wooden skewer or toothpick inserted near the center comes out clean, 45 to 60 minutes.

Transfer the pan to a wire rack and let cool for 10 minutes. Invert the cake onto the rack to finish cooling before serving.

In a small bowl, mix together the granulated sugar and cinnamon. Brush the tops and the sides of the cake with the melted butter, then sprinkle with the cinnamon sugar, using your hands to gently rub it into the sides.

Let cool to room temperature and serve. This cake is best eaten the same day it's made, but it can be stored in an airtight container at room temperature for up to 2 days.