Preheat your oven to 350 degrees F. Generously grease a 12-cup bundt pan and set aside.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In another large bowl, with a stand mixer with the paddle attachment or hand mixer, cream the butter, olive oil, and brown sugar together beginning on medium speed, then increasing to medium-high speed for about 3 minutes, until the mixture is pale and fluffy.
Add the eggs one at a time, beating on medium speed each time until combined. Beat in the pumpkin puree and yogurt on low speed until fully combined.
Fold in the flour mixture with a spatula until fully combined. You can also mix on low speed with the mixer, but be careful not to over-mix or the cake won't be as tender. Just get to the point where it's all combined and smooth.
Pour batter into the prepared bundt pan, smooth it out evenly, and tap pan on the on counter a few times to eliminate air bubbles. Bake the cake until a toothpick comes out with just a few moist crumbs attached, about 50 minutes.
Cool cake COMPLETELY in pan on a rack. Run a butter knife or spatula along the outer and inner edges of the cake, and turn out onto a plate. Top with powdered sugar or the glaze of your choice!
For the Brown Butter Glaze Option:
In a small saucepan, melt butter over medium heat. Watch carefully, whisking it occasionally, until brown flecks begin appearing on the bottom of the pan and the butter starts to smell nutty. Immediately remove from heat and transfer to a medium bowl.
Whisk in maple syrup, powdered sugar, and salt until a smooth and pourable glaze is formed. If it seems too thick, add a little extra maple syrup. Pour over the cooled cake.
For the Cream Cheese Icing Option:
Whisk together cream cheese and butter in a medium bowl until completely combined and smooth. Add vanilla and salt and whisk again. Whisk in powdered sugar until fully blended.
Add milk, 1 tablespoon at a time, until the mixture reaches a pourable, but still thick, consistency. Pour over the cooled cake.
Notes
Recipe adapted from the New York Times.Photos are of the cake with brown butter glaze option.Storage:
if you used the cream cheese icing, store cake in the refrigerator, covered, for up to 1 week. Allow cake to come to room temperature before serving or microwave individual slices for 20 seconds on 50% power to reheat.
unfrosted cake or cake with brown butter glaze can be stored at room temperature, covered, for up to 3 days.
cake can be frozen, well wrapped, for up to 3 months. Thaw overnight in the fridge or on the counter for 2-3 hours before serving.
Substitutions:Spices: if you don't have the individual spices, use 3 teaspoons of pumpkin pie spice instead.Olive oil: you can use any neutral oil in its place.Butter: Vegan butter or room temperature coconut oil can be used in place of the butter.Yogurt: sour cream or non-dairy yogurt can be used instead.Make it into two loaf cakes: split the batter between two loaf pans and bake at 350 degrees for 45-50 minutes.Add-ins: add a cup of chocolate chips or chopped nuts to the cake batter!