This Pumpkin Cream Cheese Bundt is moist, rich, and full of flavor. Really love the rich color of the pumpkin for the cake and the cream cheese filling is a great addition.
Source: Home Cooking Adventure
Ingredient
Makes about 12 servings
1 cup (226g) unsalted butter, softened
1 1/4 cup (250g) sugar
3 eggs
3 cups (375g) all-purpose flour
2 teaspoons (8g) baking powder
1 teaspoon baking soda (6g)
1 1/2 teaspoons (4g) cinnamon
1/2 teaspoon (1g) ground ginger
1/2 teaspoon (2g) nutmeg
1/4 teaspoon (1g) ground cloves
1/2 teaspoon (3g) salt
14 oz (400g) pumpkin puree
3/4 cup (200g) buttermilk
1 teaspoon (5g) vanilla extract
Cream cheese filling
12 oz (350g) cream cheese, room temperature
1/4 cup (50g) granulated sugar
1 egg
1 teaspoon (5g) vanilla extract
1. Preheat oven to 350F (180C). Butter and coat with flour in a 9 or 10 inch (23-25cm) cast iron pan.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in a large bowl. Set aside.
3. In another bowl, mix butter with sugar until creamy. Combine the eggs one by one. Add vanilla extract and pumpkin puree.
4. With the mixer on low, alternately gradually add the milk and flour mixture until all are well mixed.
5. Make cream cheese filling. In a large bowl, mix cream cheese until smooth. Add the sugar, eggs, and vanilla extract and mix until well combined.
6. Pour about a third to half of the pumpkin paste into the prepared pan. Use the back of the spoon to make a groove. Carefully place the cream cheese filling in the center. Gently place the rest of the pumpkin dough on top of the cream cheese filling and on the edges.
7. Bake for 60-65 minutes or until toothpick inserted in the center comes out clean.
8. Let the pan cool on the rack for about 20 minutes. Invert and cool completely.
9. Before serving dust with powdered sugar or desired icing.
10. Keep leftovers in the refrigerator.
