Description
Super moist and delicious spiced pumpkin Bundt cake filled with a layer of vanilla cheesecake, and drizzled with a cream cheese frosting!
Ingredients
- FOR THE CAKE:
- 3 cups Cake Flour
- ½ teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Ground Ginger
- ¼ teaspoons Ground Nutmeg
- 4 Large Eggs
- 1 cup Sugar
- ½ cups Brown Sugar
- 1 cup Unsalted Butter, melted
- 1 cup Greek-Style Yoghurt
- 1 can (15 Oz. Size) Pumpkin Puree
- FOR THE CHEESECAKE:
- 1 cup Cream Cheese, Softened
- ¼ cups Sugar
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Plain Flour
- FOR THE FROSTING:
- 2 cups Icing Sugar
- ¼ cups Cream Cheese, Softened
- 4 Tablespoons Heavy Cream
- 1 teaspoon Vanilla Extract
Preparation
For the cake:
Preheat oven to 180ºC (350ºF or Gas 4). Grease a 10-inch bundt pan, and set aside.
Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
Whisk eggs. Add sugars and whisk until combined. Add melted butter, yoghurt, and pumpkin and whisk until combined. Fold in the dry ingredients.
Pour half of the batter into the prepared pan.
For the filling:
Using a handheld or stand mixer fitted with the paddle attachment, beat cream cheese and sugar until combined. Beat in egg and vanilla, then fold in the flour.
Spread the cheesecake mixture evenly over the cake batter, then pour the remaining cake batter on top.
Bake for about 60 minutes or until a toothpick inserted into the centre comes out clean with moist crumbs. Let cool in the pan for 10 minutes before inverting the cake onto a wire rack or serving plate to cool completely.
For the frosting:
Whisk together icing sugar, cream cheese, heavy cream, and vanilla extract until smooth, fairly thick and pourable. Add more heavy cream if needed. Pour over the cooled cake (or pipe it on using a piping bag), then slice and serve.
