Tuesday, November 13, 2012
If you are serving dinner at your abode and you want a dessert that is scrumptious and not too difficult, have I got a "must try" for you! Woweeeee, this pumpkin cream cheese cake is fabulous. If you are in charge of taking dessert to someone else's home, have I got a "must try" for you! Oh, I just said that didn't I? Well, I am not being facetious when I say give this cake a try. I mean, what's not to love? Pumpkin and cream cheese in the same dessert should seal the deal without any other considerations.
This cake is easier than baking a pie, but has that same moist, spicy flavor that pumpkin pie has. It has cinnamon and cloves and nuts, and cream cheese, and a cinnamon glaze that is oh so good and cream cheese. Look at this slice up close.
Here is what you need (because you really do want to make this!)
1 8 oz block cream cheese, softened
1/2 cup granulated sugar
1 TBSP all purpose flour
1 large egg
1/2 tsp vanilla extract
1 2/3 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground cloves
1 1/4 cups canned pumpkin puree
1/2 cup vegetable oil
2 large eggs
1 1/2 cups granulated sugar
1 cup chopped pecans or walnuts (optional) ( I used 1/2 cup chopped pecans)
1 cup powdered sugar
2 TBSP milk
1/2 tsp cinnamon
Preheat your oven to 325 degrees. (note temperature) Grease and flour a Bundt pan.
In a medium mixing bowl, combine the cream cheese, sugar, flour, egg and vanilla. Beat with a mixer until smooth and creamy. Set aside.
In a large bowl, sift together 1 2/3 cups flour, baking soda, salt, cinnamon, and cloves and set aside.
In another bowl, combine the pumpkin puree, oil, eggs, and sugar. Mix well until all ingredients are thoroughly combined. Stir the pumpkin mixture into the flour mixture just until combined. Fold in nuts if using.
Pour half of the pumpkin batter evenly into the prepared Bundt pan. Spoon the cream cheese mixture over the pumpkin batter. Cover the cream cheese with the remaining pumpkin batter. Using a knife, stick it straight down through the top layer of pumpkin batter and cream cheese filling. Swirl the knife around these two layers creating a marble effect.
Bake for 55-60 minutes until a toothpick inserted in the middle comes out clean. Let the cake cool before removing from pan.
After removing the cake from the pan, pour the glaze over the top of the cake, letting it run down the sides. Hold yourself back at this point. Now, serve.
This cake is worth the effort to make, believe me. I had the urge to make something sweet this afternoon while I was Christmas crafting. Do you ever have that urge come over you? The "I need something sweet" urge? If you don't, I understand....but I get that urge and today was one of those days and I wanted something pumpkin. Simple as that. I pulled out this recipe and went to work. Let me say, it was a really good choice! This cake is moist, slightly spicy, with that wonderful vein of cream cheese running through it and that delicious cinnamon glaze topping it. Perfection!
This cake will be just the thing for Thanksgiving, Christmas, and all winter. Yummmmmo! It would be a wonderful gift to give for the holiday season, or take one to work and share with your co-workers. Have the neighbors over for coffee and cake. Be sure and have the recipe handy because they will ask for it. Now go rummage through your cupboards and see if you have all the ingredients because you really, really want to make this. Now. Really.
Things to Remember: