Cheesecake Swirl Pumpkin Bundt Cake

INGREDIENTS

3 cups

cake flour* (300g)

1/2 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

salt

2 tsp

ground cinnamon

1 tsp

ground ginger

1/4 tsp

ground nutmeg

large eggs (room temperature)

1 cup

caster/granulated sugar (200g)

1/2 cup

light or dark brown sugar (100g)

1 cup

unsalted butter (226g, melted)

1 cup

Greek style yoghurt (240g)

1 can

pumpkin puree (15oz)

1 cup

cream cheese (225g, softened)

1/4 cup

caster/granulated sugar (50g)

large egg (room temperature)

1 tsp

vanilla extract

2 tbsp

plain/all-purpose flour

2 cups

icing/powdered sugar (250g)

1/4 cup

cream cheese (55g, softened)

3 tbsp

heavy cream

1 tsp

vanilla extract