Confession #94: I have a weakness… Pumpkin Cream Cheese Bundt Cake

Ingredients

Cream Cheese Filling
• 8 ounces cream cheese*
• 3 1/2 ounces granulated sugar (1/2 cup)
• 1 egg
• 1/4 teaspoon cinnamon
• 1/4 teaspoon vanilla extract
Pumpkin Bundt Cake
• 12 3/4 ounces all-purpose flour (3 cups, spoon and sweep)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon ground all spice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 2 ounces butter, softened (1/4 cup / half stick)
• 3 3/4 ounces brown sugar (1/2 cup, packed)
• 1 3/4 ounces granulated sugar (1/4 cup)
• 2 eggs
• 3 7/8 ounces vegetable oil (1/2 cup / 4 fluid ounces)
• 12 ounces canned pumpkin (1 1/2 cups)
• 4 1/4 ounces yogurt (1/2 cup) (I used lowfat)
• 1 1/2 teaspoons vanilla extract
Cinnamon Brown Sugar Glaze
• 1/2 ounce butter (1 tablespoon)
• 4 teaspoons milk, plus another 1/4 teaspoon if needed
• 1 7/8 ounces brown sugar (1/4 cup, packed)
• 2 ounces confectioner's sugar (1/2 cup)
• 1/4 teaspoon cinnamon

Instructions

1. Preheat oven to 350 F. Grease a 12-cup bundt pan with non-stick cooking spray (be sure to get all of the grooves in the pan).
To make the Cream Cheese Filling:
2. In a stand mixer, beat the cream cheese with the granulated sugar until smoother and lighter in texture. Add the egg, cinnamon, and vanilla and beat in until smooth. Transfer to a separate bowl and place in the fridge while preparing the cake batter.
To make the Pumpkin Bundt Cake:
3. In a large bowl whisk together the flour, baking powder, baking soda, salt, and spices.
4. In the bowl of a stand mixer, cream together the butter and sugars. Beat in eggs, one at a time. Add vegetable oil, pumpkin, yogurt, and vanilla and beat in until the mixture is pretty smooth. Add the dry ingredients and mix in a lowest speed just until evenly incorporated.
5. Pour half of the pumpkin batter into the prepared bundt pan, making sure the batter covers the bottom of the pan and fills every crevice. Smooth out the top with the back of a spatula. Add the cream cheese filling to cover the first layer of batter, again reaching every crevice and smoothing on top. Repeat with the remaining pumpkin batter, covering the cream cheese completely. Use a knife to swirl the batter in a wavey pattern in opposite directions. Rap the pan firmly against the counter to ensure that the batter settles into the pan without any empty pockets.
6. Bake the bundt cake in the preheated oven for 55-60 minutes, until a toothpick inserted into a middle area of the cake comes out clean. Let the bundt cool in the pan for 15 minutes, and then transfer it to a wire rack to cool fully.
To make the Cinnamon Brown Sugar Glaze:
7. Microwave butter and milk in a heat-safe cup or bowl, preferably something with a pouring spout such as a liquid measuring cup, for 40 seconds, or until the butter has melted. Add the brown sugar and stir in until it has melted and the mixture is smooth. Add the confectioner's sugar and cinnamon and stir in until smooth. The glaze should be somewhat thick but still runny enough to flow easily over the bundt cake. Add about 1/4 teaspoon milk if needed to reach this consistency. Pour the glaze carefully over the top of the cooled cake, focusing on the peak and letting the glaze pool down the sides. Work quickly and efficiently, because the glaze will set fast.
8. For best presentation, serve cake the day it is made. Store any leftovers in the fridge in a covered container** or covered with plastic wrap (it will still be delicious the following days!).

Notes