Pumpkin-Cream Cheese Bundt® Cake

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Description

This is more of a maple-pumpkin bread with a cream cheese center, than it is a true cake; but it’s delicious nevertheless. It’s not overly sweet and goes great with a cup of coffee. It also seems to taste better the next day, as the spices seem to come out a little more the longer the cake sits.

Ingredients

  • 2 ¾ cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • 1 (15 ounce) can pumpkin puree
  • 1 cup packed dark brown sugar
  • ½ cup butter, melted and cooled
  • ¼ cup sour cream
  • ¾ cup maple syrup
  • ¼ cup heavy cream
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 ½ (8 ounce) packages cream cheese, softened
  • ¼ cup white sugar
  • 1 egg
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 12-cup fluted tube pan (such as Bundt®).
  2. Whisk flour
  3. baking soda
  4. cinnamon
  5. cloves
  6. salt
  7. ginger
  8. nutmeg
  9. and allspice together in a large bowl. Set aside.
  10. Whisk pumpkin
  11. brown sugar
  12. and butter together in a separate large bowl until combined. Whisk in sour cream until no lumps remain. Add maple syrup
  13. heavy cream
  14. eggs
  15. and vanilla extract and whisk until completely incorporated.
  16. Add flour mixture gradually to pumpkin mixture until just combined
  17. most lumps are gone
  18. and batter is thick
  19. being careful not to overmix.
  20. Beat cream cheese in a medium bowl using an electric mixer on medium-high speed until smooth. Mix in sugar
  21. egg
  22. and vanilla extract at medium-high speed until thoroughly combined and filling mixture is smooth.
  23. Pour 1/2 of the cake batter into the prepared pan. Spoon filling over batter
  24. trying to avoid touching the side or center column of the pan. Pour remaining cake batter over filling and smooth gently using a spatula.
  25. Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out fairly clean
  26. with only a few moist crumbs
  27. 55 to 65 minutes. Let cake cool for about 30 minutes before inverting onto a wire rack to cool completely before serving.

Prep Time: 20 mins

Cook Time: 55 mins

Total Time: 1 hr 45 mins

Servings: 12

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