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Pumpkin Cream Cheese Bundt Cake Recipe

   
 

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     Pumpkin Cream Cheese Bundt Cake

Category   Desserts - Breads
Sub Category   None
Preptime   20mins

Ingredients
8 ounces cream cheese
1/4 cup sugar
1 egg
1 teaspoon vanilla
12 tablespoons softened butter
2 1/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
 
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
15 ounces pumpkin puree
3/4 cup buttermilk
2 teaspoons vanilla
1 cup sugar; 1/4 cup light brown sugar
3 eggs

Instructions
1. Preheat oven to 350. Spray a bundt pan and set aside. 2. In a small mixing bowl, beat the cream cheese, sugar, egg and vanilla until smooth. Set aside. This is your cream cheese ribbon filling.
3. In a mixing bowl, sift together the flour, baking powder, baking soda, spices and salt. Set aside. 4. In a separate mixing bowl whisk together the pumpkin, buttermilk and vanilla. Set aside.
5. In the bowl of a stand mixer, cream the butter and sugar until fluffy, about 5 minutes. Add eggs one at a time, beating one minute after each addition. Add in about 1/3 of the flour mixture, followed by 1/2 of the pumpkin mixture, then repeat with another 1/3 of the remaining dry, then wet, until finally ending with the dry. Do not overbeat.
6. Pour half of the batter into the prepared bundt pan. Spoon in the cream cheese filling into the pan, as evenly as possible. Top with the remaining pumpkin batter. 7. Bake for 50-60 minutes, until toothpick inserted in the center comes out clean. Allow to cool 10 minutes in pan, then invert onto cooling rack. Top with caramel and chocolate ganache, if desired.


Originally Submitted
9/29/2013





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