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.