Pumpkin-Cream Cheese Bundt Cake
Description
A pumpkin-cream cheese Bundt cake recipe, featuring a spiced pumpkin cake sweetened with maple syrup, is elevated with a decadent cream cheese filling.
Ingredients
•
2 3/4 cups all-purpose flour
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2 teaspoons baking soda
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2 teaspoons ground cinnamon
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3/4 teaspoon ground cloves
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1/2 teaspoon salt
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1/2 teaspoon ground ginger
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground allspice
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1 (15 ounce) can pumpkin puree
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1 cup packed dark brown sugar
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1/2 cup butter, melted and cooled
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1/4 cup sour cream
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3/4 cup maple syrup
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4 eggs
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1/4 cup heavy cream
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1 teaspoon vanilla extract
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1 1/2 (8 ounce) packages cream cheese, softened
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1/4 cup white sugar
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1 egg
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1/2 teaspoon vanilla extract
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup fluted tube pan (such as Bundt).
2
Whisk flour, baking soda, cinnamon, cloves, salt, ginger, nutmeg, and allspice together in a large bowl; set aside.
3
Whisk pumpkin, brown sugar, and butter together in a separate large bowl until combined; whisk in sour cream until smooth. Whisk in maple syrup, 4 eggs, heavy cream, and 1 teaspoon vanilla extract until completely incorporated.
4
Stir flour mixture into pumpkin mixture until just combined.
5
Beat cream cheese in a bowl with an electric mixer on medium-high speed until smooth; beat in white sugar, 1 egg, and ½ teaspoon vanilla extract until thoroughly combined and smooth.
6
Pour ½ cake batter into the prepared pan; spoon cream cheese filling over batter. Pour remaining ½ cake batter over filling: smooth using a spatula.
7
Bake in the preheated oven until a toothpick inserted into center comes out clean, 55 to 65 minutes. Cool on a wire rack for 30 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan and invert to release cake onto the rack. Cool completely before serving.