Pumpkin Cream Cheese Bundt Cake

Ingredients for cake: 

All-Purpose flour - 3 cups 

 

Baking powder - 2 tsp. 

 

Baking soda - 1 tsp. 

 

Cinnamon pdr - 1 1/2 tsp. 

 

Ginger pdr- 1 1/2 tsp. 

 

Nutmeg pdr- 1/2 tsp. 

 

Clove pdr- 1/4 tsp. 

 

Salt - a pinch 

 

Unsalted butter - 1 cup (softened) 

 

Sugar - 1 cup, 1/4 cup 

 

Eggs - 4 

 

Vanilla Extract - 1 tsp, 1 tsp. 

 

Pumpkin puree - 14 oz. / 400gm approx.

 

Buttermilk - 3/4 cup 

 

Cream cheese - 12 oz. (room temp.) / 340 gm

 

Preparations

Heat oven to 350°F. 

 

Whisk the flour, baking powder, baking soda and spices together. 

 

In a mixer bowl, whip the butter and 1 cup sugar till fluffy. 

 

Add 3 eggs, one at a time. Add 1 tsp vanilla and pumpkin puree. 

 

Gradually add the dry ingredients and the buttermilk, alternating between the two. 

 

In another bowl, mix the cream cheese with the remaining 1/4 cup sugar until smooth. 

 

Add the last egg. You should now have 2 bowls: one with the pumpkin mix, and another with cream. 

 

Grease and flour a bundt pan. 

 

Fill a third of it with the pumpkin mix, make a ditch with the back of a spoon and fill it with the cream. 

 

Now fill all the way up with the pumpkin mix. 

 

Bake 60-65 minutes. Let cool 20 minutes and remove from the pan. 

 

Cool completely before sprinkling with some powdered sugar and serving.

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