Brown Sugar Pumpkin Cake in 55 Minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or 12-cup Bundt pan thoroughly with butter and a dusting of flour.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
3. In a large bowl, cream the softened butter and 150g brown sugar until light and fluffy, approximately 3 minutes.
4. Beat in the eggs one at a time, then mix in the vanilla extract and Greek yogurt.
5. Stir in the pumpkin puree until the batter is smooth and fully incorporated.
6. Gradually fold in the dry ingredient mixture using a spatula, mixing just until the flour streaks disappear.
7. Pour the batter into the prepared pan and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake cools, prepare the glaze by combining 50g brown sugar, heavy cream, and 15g butter in a saucepan over medium heat until melted.
9. Remove the glaze from heat and stir in powdered sugar and vanilla extract until smooth.
10. Drizzle the shimmering brown sugar glaze over the cooled cake before serving.