INGREDIENTS
- 1 cup (226 g) unsalted butter
- 1¼ (270 g) cup sugar
- 3 eggs
- 3 cups (375 g) all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1½ tsp cinnamon powder
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 14 oz (400 g) pumpkin purée
- ¾ cup buttermilk
- 1 tsp vanilla extract
INGREDIENTS FOR CREAM CHEESE FILLING
- 12 oz (350 g) cream cheese, room temp
- ¼ cup (50 g) granulated sugar
- 1 egg
- 1 tsp vanilla extract
INSTRUCTIONS
- Preheat oven to 180°C.
- Grease and dust a 10 inch Bundt pan.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside.
- In another bowl mix butter and sugar until creamy.
- Add eggs one at a time.
- Add purée and vanilla extract.
- With the mixer on low, alternate adding milk and flour mixture until it’s well incorporated.
- Make cream cheese filling by mixing cream cheese in a bowl until smooth.
- Add sugar, egg and vanilla extract and mix until well combined.
- Pour ⅓ rd up to half of the pumpkin batter into the prepared Bundt pan.
- Use the back of a spoon to make a ditch.
- Carefully place the cream cheese filling into the centre.
- Gently place the rest of the pumpkin batter over cream cheese filling and on the edges.
- Bake for about 60-65 mins or until a toothpick inserted into the centre comes out clean.
- Allow to cool for 20-30 mins and then invert and cool completely.
- Dust with icing sugar before serving.
- That’s it, your perfect Fall Pumpkin cream cheese Bundt Cake is ready.
- Cut and enjoy.
