I made this for Thanksgiving this year. Actually saw this recipe on one of the Tasty videos. And just modified a bit with what I had. It turned out to be super yummy. My son demanded some sort of frosting, so topped it off with whipped cream frosting.
Preheat the oven to 350°F
Bundt cake
Dry ingredients
2 1/2 cups all purpose flour
1 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Wet ingredients
1 can of pumpkin puree (16 oz)
3/4 cup canola oil (or vegetable oil)
1/4 cup water
2 tsp vanilla extract
Sieve dry ingredients in a bowl and combine. Then in another bowl combine all the wet ingredients and subsequently transfer that to the bowl of dry ingredients. Fold in the batter without any lumps.
Cream cheese filling
1 pack (8 oz) cream cheese, softened
1 tsp lemon juice
1 tsp vanilla extract
4 tbs agave syrup (or maple syrup)
Combine all this in a bowl.
Now grease the bundt cake pan with oil. Make sure to cover every part of the pan, including the central part. Add half the cake batter to the pan. Then scoop out the cream cheese filling and layer it over the batter. Finally cover that with the other half of the cake batter. Tap the cake pan a few times to smoothen out the batter in the pan. Bake for 45 min.
Tips to get the cake out smoothly without a mess from a bundt cake pan:
- grease generously
- do not forget to grease the central part
- wait for minimum10 min before flipping the cake pan on to a cooling rack
Whipped cream frosting:
8 oz heavy whipping cream
4 tbsp of powdered icing sugar
Combine these two in a mixing bowl and whip it up with a hand mixer ( or if you have a stand mixer) till you get a soft peak.
A tip that I learnt from my mother-in-law; prior to whipping, you can keep the mixing bowl and whisks in the freezer for about 15 min, will help stiffen faster.
Transfer that to a piping back and get creative!!