Pumpkin Bundt Cake with Cheesecake Swirl

By zircon50

Ingredients

• PUMPKIN CAKE:
• 2 Cups Pumpkin purée (16 oz. can)
• 3.5 Cups All-Purpose Flour (plus extra for dusting cake pan)
• 1 and 1/3 Cups Sugar (white granulated sugar)
• 1/3 Cup Brown Sugar (I used dark brown sugar)
• 3 Egg(s) ( at room temprature)
• 1/2 Cup Canola Oil
• 1 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1 tsp Ginger (powder)
• 1 tsp Salt
• 1.5 tsp Cinnamon (powder)
• 1/2 Cup Walnuts (chopped, optional)
• CREAM CHEESE SWIRL:
• 1 Cup Cream Cheese (8 ounce package of cream cheese, softened )
• 1 Egg (at room temprature)
• 1/3 Cup Sugar (granulated white sugar)
• 1 tsp pure vanilla
• 2 tsp All-Purpose Flour
• SOUR CREAM GLAZE:
• 1/2 Powdered Sugar
• 2 tbsp Sour Cream
• 1/2 tsp Vanilla Extract
• pinch Salt

Preparation

Step 1

1. Preheat oven at 325 degrees Fahrenheit. Spray a bundt pan with cooking spray and dust with flour. Set aside.

2. For Cream cheese Swirl: In a medium bowl, with a whisk hand/stand mixer attachment, beat cream cheese, vanilla, and sugar until smooth and creamy. Add flour and egg, and beat on low until well combined and smooth. Set aside.

3. For Pumpkin Cake: Clean the whisk. In a large bowl, combine all purpose flour, baking powder, baking soda, ginger powder, cinnamon powder, salt, sugar (white and brown), Whisk/mix with hand mixer. Set aside.

4. In another large bowl, add eggs and canola oil. With a whisk hand/stand mixer attachment, beat until eggs are well combined with rest of the ingredients. Add pumpkin puree and mix well.

5. Add dry ingredients and chopped walnuts into wet ingredients in three batches, and fold with spatula until just combined. Don't over mix. A few streaks of dry flour are okay.

6. To assemble cake: Add 1/2 of pumpkin cake batter in the prepared bundt pan. Dollop all of the cream cheese swirl batter on the top. Avoid touching the cake at edges. Now, spoon remaining 1/2 of pumpkin cake batter on top of cream cheese swirl batter. Smooth top with spatula, and pat a couple of times to release air-bubbles.

7. Bake in preheated oven for 70-85 minutes, or until wooden stick inserted in middle comes out clean. Leave cake in bundt pan on the wire-rack to cool for 10-15 minutes, then remove from pan and let cool completely.

8. Mix glaze ingredients in a small bowl. Dust cooled cake with powdered sugar then pour glaze on top. Serve immediately, or chilled, or at room temperature.