Friday, September 30, 2011

Pumpkin Cake with a Cream Cheese Swirl

I've been on a serious pumpkin kick lately. Which will probably continue up until just after Thanksgiving. Because that's how I roll. I've made pumpkin pie, spiced pumpkin white hot chocolate, pumpkin bread, pumpkin cake and I'm planning on making pumpkin pancakes for breakfast tomorrow. 

I just have serious love for pumpkins. Except in jack-o-lantern form. Can't stand those.

This week a friend of mine had surgery so I brought her and her family some dinner. And whenever I bring people dinner, I use it as an excuse to bake.

This time around, I decided to make pumpkin bars with a cream cheese swirl on top. Although, full confession, these ended up being more like a super moist cake so feel free to call them either cake or bars. Or just call them yummy. That's okay too.

In a large mixing bowl, cream together butter, brown sugar, and eggs.

Then beat in pumpkin and vanilla.

Now add in all your dry ingredients: flour, cinnamon, nutmeg, salt and baking soda.

Mix until well-combined.

In a small bowl, beat together an egg yolk, cream cheese, sugar and vanilla.

Pour your pumpkin batter into a 9x13" cake pan that's been lined with foil (spray your foil with cooking spray).

Pour the cream cheese mixture on top - drag a knife through the batter to create swirls.

Bake the cake/bars at 350 for 35-40 minutes or until a toothpick inserted in middle comes out with just crumbs.

Oh, and while we wait for it to bake, we're going to make a lovely sauce. That's apple cider, sugar, butter and molasses.

Oh and evaporated milk.

I'll give you the full details of this yummy sauce tomorrow. It's Uh-mazing so I promise that it'll be worth the wait.

The pumpkin cake is scrumptious all on its own. But paired with the apple cider caramel sauce? It's quite fantastic.

Check back tomorrow for the sauce recipe!

Pumpkin Cake with a Cream Cheese Swirl
Serves 12-18...depending on how big you like your slices.

Cake Batter:
1/2 cup butter, softened
1 1/4 cup brown sugar
2 eggs
1 tsp. vanilla extract
1 1/2 cups pumpkin puree
2 cups flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda
1/2 tsp. salt

Cream Cheese Swirl:
4 oz cream cheese, softened
1/4 cup sugar
1/2 tsp. vanilla
1 egg yolk

Preheat your oven to 350. Line a 9 x 13" cake pan with foil, spray the foil with cooking spray.

In a large mixing bowl, cream together butter and brown sugar. Add in eggs, vanilla and pumpkin; beat well. Next add all of the dry ingredients at once: flour, cinnamon, nutmeg, baking soda, and salt. Mix until well-combined.

In a separate bowl, beat together cream cheese, sugar, vanilla and an egg yolk, until creamy. 

Pour the pumpkin batter into the prepared pan. Drizzle the cream cheese mixture on top. Drag a knife through the batter to create swirls. 

Bake at 350 for 35-40 minutes. Serve warm or chilled. Refrigerate the leftovers...if there is any! 

1 comment:

  1. Sounds yummy! I love pumpkin, too. And it's that time of year! Wahoo and yippy skippy! This sounds like an awesome recipe. I'll wait for tomorrow, and save them both together. Thanks for sharing!


I love feedback from y'all and try my best to respond to as many questions as possible.