Pumpkin & Cinnamon Sugar Bundt Cake

Preheat oven to 150°C Fan and grease a 27cm bundt tin with butter.

Place pumpkin in a steamer over a saucepan of boiling water and simmer, covered, for 15 minutes until tender. Remove from heat and allow to cool completely, then transfer to a bowl and mash until smooth. Cool completely. (This step can be done up to 3 days before).

Place the butter and sugar in the bowl of a stand mixer and beat for 10 minutes on medium speed, scraping down the sides occasionally, until light and fluffy. Add the eggs, one at a time, until fully combined and beat for another 5 minutes. Add the vanilla and pumpkin puree and beat until combined. Whisk the flour, cinnamon, baking powder, baking soda and salt in a large bowl then add to batter. Beat until the mixture is just combined and smooth.

Pour batter into prepared bundt tin. Bake for 45-50 minutes or until cooked through. Allow cake to cool in the tin for 15 minutes before turning out onto a wire rack to cool completely for about 2 hours.

For the topping, combine the sugar and ground cinnamon in a small bowl. Make the glaze by combining the icing sugar, milk and vanilla until smooth. Drizzle the glaze over the top of the cake then sprinkle with the cinnamon sugar.