Pumpkin Cream Cheese Bundt Cake
- 6 years ago
This Pumpkin Cream Cheese Bundt Cake is moist, rich and very flavorful. Really love the intense color pumpkin gives to cakes and the cream cheese filling is a great addition. \r
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To print the recipe check the full recipe on my blog: \r
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Ingredients\r
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Makes about 12 servings\r
1 cup (226g) unsalted butter, softened\r
1 1/4 cups (250g) sugar\r
3 eggs\r
3 cups (375g) all-purpose flour\r
2 tsp (8g) baking powder\r
1 tsp (6g) baking soda\r
1 1/2 tsp (4g) cinnamon\r
1/2 tsp (1g) ground ginger\r
1/2 tsp (2g) ground nutmeg\r
1/4 tsp (1g) ground cloves\r
1/2 tsp (3g) salt\r
14 oz (400g) pumpkin puree\r
3/4 cup (200g) buttermilk\r
1 tsp (5g) vanilla extr\r
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Cream Cheese Filling\r
12 oz (350g) cream cheese, room temperature\r
1/4 cup (50g) granulated sugar\r
1 egg\r
1 tsp (5g) vanilla extr\r
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1. Preheat oven to 350F (180C). Butter and dust with flour a 9 or 10 inch (23-25cm) bundt pan.\r
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2. In a large bowl whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside. \r
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3. In another bowl mix butter with sugar until creamy. Incorporate eggs one at a time. Add vanilla extr and pumpkin puree. \r
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4. With the mixer on low, alternate adding gradually milk and flour mixture until all is well incorporated.\r
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5. Make the cream cheese filling. In a large bowl mix cream cheese until smooth. Add sugar, egg and vanilla extr and mix until well combined. \r
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6. Pour about one third up to half of the pumpkin batter into the prepared pan. Use the back of a spoon to create a ditch. Carefully place the cream cheese filling into the center. Gently place the rest of the pumpkin batter over the cream cheese filling and on the edges. \r
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7. Bake for about 60-65 minutes or until a toothpick inserted into the center comes out clean. \r
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8. Allow to cool slightly into the pan onto a rack for about 20 minutes. Invert and cool completely. \r
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9. Before serving dust with powdered sugar or desired icing. \r
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10. Keep the leftovers refrigerated. \r
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Background music \r
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Follow me:\r
FACEBOOK: \r
INSTAGRAM: \r
PINTEREST: \r
WEBSITE:\r
GOOGLE+:
\r
\r
To print the recipe check the full recipe on my blog: \r
\r
\r
\r
Ingredients\r
\r
Makes about 12 servings\r
1 cup (226g) unsalted butter, softened\r
1 1/4 cups (250g) sugar\r
3 eggs\r
3 cups (375g) all-purpose flour\r
2 tsp (8g) baking powder\r
1 tsp (6g) baking soda\r
1 1/2 tsp (4g) cinnamon\r
1/2 tsp (1g) ground ginger\r
1/2 tsp (2g) ground nutmeg\r
1/4 tsp (1g) ground cloves\r
1/2 tsp (3g) salt\r
14 oz (400g) pumpkin puree\r
3/4 cup (200g) buttermilk\r
1 tsp (5g) vanilla extr\r
\r
Cream Cheese Filling\r
12 oz (350g) cream cheese, room temperature\r
1/4 cup (50g) granulated sugar\r
1 egg\r
1 tsp (5g) vanilla extr\r
\r
\r
\r
1. Preheat oven to 350F (180C). Butter and dust with flour a 9 or 10 inch (23-25cm) bundt pan.\r
\r
2. In a large bowl whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside. \r
\r
3. In another bowl mix butter with sugar until creamy. Incorporate eggs one at a time. Add vanilla extr and pumpkin puree. \r
\r
4. With the mixer on low, alternate adding gradually milk and flour mixture until all is well incorporated.\r
\r
5. Make the cream cheese filling. In a large bowl mix cream cheese until smooth. Add sugar, egg and vanilla extr and mix until well combined. \r
\r
6. Pour about one third up to half of the pumpkin batter into the prepared pan. Use the back of a spoon to create a ditch. Carefully place the cream cheese filling into the center. Gently place the rest of the pumpkin batter over the cream cheese filling and on the edges. \r
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7. Bake for about 60-65 minutes or until a toothpick inserted into the center comes out clean. \r
\r
8. Allow to cool slightly into the pan onto a rack for about 20 minutes. Invert and cool completely. \r
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9. Before serving dust with powdered sugar or desired icing. \r
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10. Keep the leftovers refrigerated. \r
\r
\r
Background music \r
\r
Follow me:\r
FACEBOOK: \r
INSTAGRAM: \r
PINTEREST: \r
WEBSITE:\r
GOOGLE+: