Pumpkin Buttermilk Bundt Cake
Ingredients
1 cup butter softened
2 1/4 cups all-purpose
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-oz can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs
Instructions
Preheat oven to 350°F. Butter and flour bundt pan. Combine together flour, baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, buttermilk and vanilla in another bowl.
Beat butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
Spoon batter into pan. Shake a few times to be sure to remove any bumps then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and re-invert cake onto rack. Cool 10 minutes more.
Cream Cheese Filling
1 8oz pkg (250g) cream cheese (I used “light”)
¼ c. sugar
1 egg, beaten
Combine cream cheese, sugar and egg, mixing until well blended.
Reserve 2 cups of cake batter. Pour remaining batter into bundt pan. Pour cream cheese mixture over batter; carefully spoon reserved batter over cream cheese mixture, spreading to cover.
Bake at 350 degrees for about 55 minutes or until wooden pick inserted in centre comes out clean. Cool 10 minutes; remover from pan. Cool thoroughly. Sprinkle with icing sugar, if desired.
