Pumpkin Cream Cheese Bundt Cake

Bahan-bahan (12 porsi)

• 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)*
• 1 cup (200g) packed light or dark brown sugar (I prefer dark here)
• 3/4 cup (150g) granulated sugar
• 1 cup (240ml) vegetable oil (see Note)
• 4 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 12 ounces (339g) full-fat brick cream cheese, softened to room temperature*
• 1 large egg, at room temperature
• 1/3 cup (67g) granulated sugar
• 1/2 teaspoon pure vanilla extract
• salted caramel sauce
• flaky sea salt, for sprinkling