Spiced Persimmon Bundt Cake with Yogurt Cream

Ingredients

• 2 tsp. ground cinnamon
• 1 1/2 tsp. baking soda
• 1 tsp. vanilla extract
• 1 1/2 tsp. baking powder
• 1 cup whole-wheat pastry flour
• 1 1/2 tsp. pumpkin pie spice
• 3/4 cup unsalted butter or vegan butter
• 1 1/4 cups all-purpose flour, plus extra for dusting pan
• 1 large Hachiya persimmon
• 1/4 tsp. coarse salt
• 1 1/2 cups plus 2 Tbs. sugar, divided
• 3 large eggs or egg replacement
• 2 cups whole Greek yogurt, divided
• 2 tsp. confectioners’ sugar