Home > breakfast, cake > Cream Cheese Swirled Pumpkin Cake

Cream Cheese Swirled Pumpkin Cake


Wow it is amazing how busy you can become when you are a parent! I have wanted to get into the kitchen to do some baking for quite a few days now but have been unsuccessful for some reason or another. A few days ago my daughter cut her first tooth. What a milestone and an ordeal! My poor little baby was not feeling well at all and we had one of the worst nights sleep since she was a newborn. My heart just ached for her. Suffice to say I was feeling like a zombie and was in no mood to get into the kitchen. But what they say is true tomorrow is another day and it seems that we are through the worst of it, at least with this tooth!

With the weather having cooled down quite a bit and all of the leaves changing colour on the trees I can truly say that fall is here. Seeing all of the recipes that are being posted on other blogs has given me a craving for something pumpkin. As a new parent I am always looking for something to make that I can successfully eat with one hand, this cake fits into that category. It incorporates the warm fall spices that accent that yummy pumpkin flavour and who doesn’t love cream cheese in baked goods! This cake is excellent for breakfast with a milky cup of tea. Enjoy!

MOM-O-METER: 3.5/5

This recipe can be done in steps, which is great when your baby does not want to be put down for very long, but it does dirty quite a few dishes. If you have a wonderful husband like mine who will do your dishes then there shouldn’t be any problems!


Cream Cheese Swirled Pumpkin Cake

Adapted from or inspired by 17 and baking

For the Pumpkin Cake:
2 1/3 cups all purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon of ground ginger
¼ teaspoon ground nutmeg (freshly grated if possible)
3 large eggs
1 1/2 cups (400 grams) granulated sugar
3/4 cup (226 grams) unsalted butter, melted and cooled
12 ounces pure pumpkin (3/4 of a 15 ounce can)
1/3 cup milk
1 ½ teaspoons pure vanilla extract

For the Cream Cheese Swirl:
8 ounce package cream cheese, room temperature
1/2 cup granulated sugar
2 large eggs
1 1/2 tablespoons all purpose flour

Preheat the oven to 350°F. Butter and flour a 9 inch square baking pan.

For the cake: Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a medium bowl. In a large bowl, lightly whisk the eggs. Whisk in the sugar and melted butter, and then stir in the pumpkin, milk, and vanilla extract. Stir the flour mixture into the pumpkin mixture, do not over mix.

For the cream cheese swirl: In a stand mixer beat the cream cheese until smooth. Add the sugar and beat until smooth and creamy. Add the eggs one at a time, beating well after each addition. On low speed beat in the flour until just combined.

Scoop half of the pumpkin cake batter into the pan and spread out smoothly. Pour on the cream cheese batter, spreading it out. Top with the remaining half of the pumpkin batter (don’t worry, it won’t be pretty) and then gently swirl the two batters around with a table knife to create a marbled effect.

Bake until set, about an hour. Let it cool to room temperature on a wire rack before digging in.

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