Pumpkin Cream Cheese Bundt Cake
3 cups (375g) all-purpose flour
1 ½ tsp (4g) cinnamon
1/2 tsp (1g) ground ginger
1/2 tsp (2g) ground nutmeg
¼ tsp (1g) ground cloves
1/2 teaspoon salt (3g)
2 tsp (8g) baking powder
1 tsp (6g) baking soda
1 cup (226g) unsalted butter, softened
1 1/4 cups (250g) sugar
3 eggs, one at a time
1 tsp (5g) vanilla extract
14 oz (400g) pumpkin puree
Gradually add flour mixture
Alternate with 3/4 cup (200g) buttermilk
12 oz (350g) cream cheese, room temperature
Mix until smooth
1/4 cup (50g) granulated sugar
1 egg
1 tsp (5g) vanilla extract
Mix until well combined
9-10 inch(23-25cm) bundt pan, greased and dusted with flour
Add about a third up to half of the pumpkin batter
Make a ditch using the back of a spoon
Add the cream cheese filling in the center
Gently add the rest of pumpkin batter
Bake at 350F (180C) for about 60-65 minutes
Allow to cool slightly in the pan for about 20 minutes
Cool completely
Powdered sugar