It’s a lazy Saturday morning… and I’m wanting some kind of sweet-bread for breakfast. Sure I could easily whip one up but there’s a little bit of a problem though. I made coconut shrimp last night and the kitchen is still a mess. I hate going to bed knowing I’ve left a messy kitchen downstairs - kinda upsets my gyros or something. It’s even worse since the shrimp was fried and the smell of fried food permeates the house. Ugh. If we had better weather, I’d open the windows and air the place out… just to get rid of the smell. But that’s not about to happen. I’m cleaning up the kitchen in prep for starting the sweet-bread I’m wanting when DH pulls out the foodie gift basket my sister gave us for Christmas. Ooooooh Yeaaaah :) We sit down and enjoy some Cinnamon Toffee Bundt Cake… courtesy of Wolferman’s and my sister. But of course I still had sweet-bread on the brain and remembered this amazing pumpkin spice cream cake I made early in December but in the hustle and bustle of the month never got around to sharing with you. This got such incredible raves from my co-workers that I really wanted to give you the recipe. Sure, the holiday season is over but it’s still winter in the US and that means it’s still okay to make pumpkin cake :)
When I went to make this cake, I just wanted to use up some remaining canned pumpkin I had left in the fridge. This turned out so well that I feel like honestly I got lucky in the end. I was worried about it being dry so I added the half a block of cream cheese and trust me when I say there’s nothing dry about this one. My co-workers gobbled it up so quickly, some of them not only came back for seconds but for thirds! That’s saying a lot! And it’s a great compliment.
Pumpkin Spice Cream Cake
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon freshly grated nutmeg
2 teaspoon freshly ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon ground cloves
3 large eggs, at room temperature
4oz cream cheese, at room temperature
1 cup canned pumpkin – NOT pumpkin pie filling
3/4 cup canola oil
1 teaspoon vanilla extract
Optional powdered sugar for dusting
Method
Preheat oven to 350 degrees. Generously coat a bundt pan with baking spray (or grease and flour).
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices; set aside.
In the bowl of a standing mixer fitted with paddle attachment beat cream cheese until smooth then add eggs., pumpkin, and oil. Mix well, scraping down sides with a spatula, until everything is well blended. Add flour mixture a little at a time, beating well after each addition, until everything is well combined. Scrape down sides, then blend in the vanilla extract.
Pour batter into prepared pan and bake for 35-45 minutes or until a toothpick inserted in the cake comes out clean. Let cool on wire rack for ten minutes, then invert cake onto wire rack and let cool completely. Sprinkle with powdered sugar immediately before serving. If the powdered sugar is applied too early, the cake will simply absorb it so for maximum visual impact dust on the powdered sugar right before you serve it (gives the most OOOOH’s -&- AAAAH’s too!!)
Have a delicious day!
YAY finally a use for the can of pumpkin that’s been in my cabinet, mocking me for weeks. It looks great!
Nice! I have an ass load of pumpkin in my cabinets from the holiday season sales! YUM
I bet the cream cheese made all the difference in this cake! It sounds delicious - and so good with a cup of coffee! Oh, about the shrimp smell… whenever I cook fish (and I would guess that it would work with shrimp too) I put a bowl of white vinegar on the counter by the stove. Don’t ask me why, but the fish smell doesn’t stay around! You might try it next time you prepare shrimp.
Thanks for the tip, Karen! It’s not so much the shrimp smell… it’s the "fried" smell. No matter what the food, whenever I fry anything I just dislike the lingering smell of "frying". I don’t do it very often and probably part of the reason is I think it stinks up the house too much. But next time I will definitely try the bowl of white vinegar!
Thanks for the tip - and for visiting!!
It looks beautiful, Em! I go for pumpkin baked things any time of year. :)
I have looked everywhere for a spice cake that has the delicious moisture of a cream cake. If I omitted the pumpkin in this recipe, I wonder if it would be the taste of spice cake that I love so much with that cream cake moisture. Top it with cream cheese frosting and YUM!