How to make pumpkin coffee bundt cake step by step

Step 1 - preparations

• Grease the bundt cake pan with butter and dust with flour - you can also make a special pan release paste (see notes below).
  
• Preheat the oven to 180℃ (top/bottom heat mode) or 170℃ (fan-assisted).

Step 2 - preparing the pumpkin bundt cake batter

• In a bowl, mix the wet ingredients and sugar (except for the milk!) - mix them with a spoon or a whisk.
  400 g pumpkin puree, 300 g sugar, 240 ml oil, 3 eggs
  
• In a second, larger bowl, mix the dry ingredients for the batter.
  450 g all-purpose flour, 1,5 teaspoons baking soda, 0,5 teaspoon salt, 1 teaspoon cinnamon, 2 teaspoons instant coffee powder
  
• Add the wet ingredients to the dry ones and mix them thoroughly together - if the batter is too thick, add a little milk (I didn't need to add any).
  some milk
  
• Pour the batter into the prepared baking pan.
  

Step 3 - how to bake the pumpkin and coffee bundt cake

• Place the pan with the bundt cake into the preheated oven and bake for about 55-60 minutes - until a skewer comes out clean.
• After baking, remove the bundt cake and let it rest for about 15 minutes, then gently loosen it from the sides of the pan and carefully transfer it to a plate - cool it down.

Step 4 - how to make coffee glaze for the bundt cake

• Pour the sugar into a small bowl and add coffee in portions - mix until you get a slightly runny glaze.
  150 g powdered sugar, 30 ml espresso
  
• Glaze the bundt cake.