Gingerbread Bundt Cake with Cream Cheese Filling

By zircon50

Ingredients

• FILLING
• 8 oz pkg. cream cheese, softened
• 1 cup sugar
• 1/3 cup flour
• 1 egg
• CAKE
• 2 1/4 cups flour
• 3/4 cups sugar
• 1 tbsp. bak­ing pow­der
• 1 tbsp. ground cin­na­mon
• 2 teas. ground gin­ger
• 1/2 teas. ground nut­meg
• 1/4 teas. ground cloves
• sprin­kle salt
• 1/4 cup apple­sauce
• 1/4 cup molasses
• 1/3 cup oil
• 1/2 teas. vanilla
• 1 cup milk

Details

Servings 1
Adapted from grouprecipes.com

Preparation

Step 1

Pre­heat oven to 350. Lightly grease and flour a 10–12 cup Bundt pan or sim­i­lar tube cake pan.

FOR THE FILLING:
Pre­pare the fill­ing by beat­ing all ingre­di­ents together until smooth. Set aside.

FOR THE CAKE:
In a small bowl, com­bine the flour, sugar, bak­ing pow­der, spices and salt. In a large bowl, cream together the apple­sauce, molasses, oil and vanilla. Whisk in the milk until com­bined. Add the dry ingre­di­ents in two batches, until just mixed.

Spread half of the bat­ter into the pre­pared pan. Scoop the cream fill­ing into the pan, cen­ter­ing it on top of the bat­ter, in a ring. Top with the remain­ing cake batter.

Bake for 38–43 min­utes, or until a tooth­pick comes out clean. Let Bundt cool in the pan for 30 min­utes before loos­en­ing and invert­ing onto your serv­ing platter.