Sonntag, 9. Oktober 2016
Pumpkin Cake with Ginger Cream Filling
15 ounce canned pumpkin puree
1 cup unsalted butter, softened
3 cups sugar
4 large eggs
3 cups all-purpose-flour
1 teaspoon ground cardamom
1 teaspoon cinnamon
2 teaspoons baking soda
1 teaspoon salt
2/3 cup buttermilk
8 ounces cream cheese, softened
1/2 teaspoon ginger
4 tablespoons light brown sugar
2 tablespoons all-purpose-flour
Preheat oven to 180°C.
Grease and flour the Bundt® pan you will be baking in. Set aside.
In a large bowl, cream butter and sugar together. Add pumpkin puree and eggs, blending well. In a separate medium bowl, whisk together all dry ingredients. Add flour mixture to pumpkin mixture in thirds, alternating with buttermilk and ending with flour mixture.
In a separate bowl, combine cream cheese, ginger, brown sugar and flour. Pour ⅔ of pumpkin batter into prepared pan. Spoon cream cheese filling over batter in a ring, careful to not let filling touch the sides of the pan. Cover with remaining pumpkin batter. Bake 65 to 70 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan 10 minutes on a wire rack. Invert cake onto rack and cool completely.