Recipe Details
Ingredients
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2 ¾cupsall-purpose flour
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2teaspoonsbaking soda
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2teaspoonsground cinnamon
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¾teaspoonground cloves
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½teaspoonsalt
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½teaspoonground ginger
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½teaspoonground nutmeg
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½teaspoonground allspice
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1(15 ounce) canpumpkin puree
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1cuppacked dark brown sugar
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½cupbutter, melted and cooled
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¼cupsour cream
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¾cupmaple syrup
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¼cupheavy cream
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4eggs
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1teaspoonvanilla extract
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1 ½(8 ounce) packagescream cheese, softened
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¼cupwhite sugar
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1egg
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½teaspoonvanilla extract
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 12-cup fluted tube pan (such as Bundt).
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Whisk flour, baking soda, cinnamon, cloves, salt, ginger, nutmeg, and allspice together in a large bowl. Set aside.
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Whisk pumpkin, brown sugar, and butter together in a separate large bowl until combined. Whisk in sour cream until no lumps remain. Add maple syrup, heavy cream, eggs, and vanilla extract and whisk until completely incorporated.
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Add flour mixture gradually to pumpkin mixture until just combined, most lumps are gone, and batter is thick, being careful not to overmix.
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Beat cream cheese in a medium bowl using an electric mixer on medium-high speed until smooth. Mix in sugar, egg, and vanilla extract at medium-high speed until thoroughly combined and filling mixture is smooth.
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Pour 1/2 of the cake batter into the prepared pan. Spoon filling over batter, trying to avoid touching the side or center column of the pan. Pour remaining cake batter over filling and smooth gently using a spatula.
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Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out fairly clean, with only a few moist crumbs, 55 to 65 minutes. Let cake cool for about 30 minutes before inverting onto a wire rack to cool completely before serving.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories477 | |
% Daily Value * | |
Total Fat 23g |
29% |
Saturated Fat 14g |
68% |
Cholesterol 128mg |
43% |
Sodium 568mg |
25% |
Total Carbohydrate 62g |
23% |
Dietary Fiber 2g |
8% |
Total Sugars 35g |
|
Protein 8g |
16% |
Vitamin C 2mg |
2% |
Calcium 91mg |
7% |
Iron 3mg |
16% |
Potassium 246mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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