Pumpkin Cre�m Cheese Bundt C�ke

Ingredients

•  2 �nd 3/4 cups (345g) �ll-purpose flour (spoon & leveled)
• 2 te�spoons b�king sod�
• 1/2 te�spoon s�lt
• 2 te�spoons ground cinn�mon
• 1/2 te�spoon ground ginger
• 1/2 te�spoon ground cloves
• 1/2 te�spoon ground nutmeg
• 1/2 te�spoon �llspice
• 1 (15 ounce) c�n pumpkin puree (not pumpkin pie filling)*
• 1 cup (200g) p�cked light or d�rk brown sug�r (I prefer d�rk here)
• 3/4 cup (150g) gr�nul�ted sug�r
• 1 cup (240ml) veget�ble or c�nol� oil
• 4 l�rge eggs
• 1 te�spoon pure v�nill� extr�ct

Cre�m Cheese Filling

• 12 ounces (336g) full-f�t block cre�m cheese, softened to room temper�ture
• 1 l�rge egg
• 1/4 cup (50g) gr�nul�ted sug�r
• 1/2 te�spoon pure v�nill� extr�ct

Instructions

1.  Prehe�t the oven to 350�F (177�C) �nd gre�se � 10-inch bundt p�n.
2. Whisk the flour, b�king sod�, s�lt, cinn�mon, ginger, cloves, nutmeg, �nd �llspice together in � l�rge bowl. Set �side. Whisk the pumpkin, brown sug�r, gr�nul�ted sug�r, oil, eggs, �nd v�nill� extr�ct together until combined. Pour the wet ingredients into the dry ingredients �nd whisk until completely combined. B�tter will be thick.
3. M�ke the cre�m cheese filling: Using � h�ndheld or st�nd mixer fitted with � p�ddle or whisk �tt�chment, be�t the cre�m cheese on high speed until no lumps rem�in. Be�t in the rem�ining ingredients on medium-high speed until combined.
4. Spre�d h�lf of the pumpkin b�tter into the prep�red bundt p�n. Spre�d �ll of the cre�m cheese filling evenly on top. Spre�d the rem�ining pumpkin b�tter on top.
5. B�ke for 55-65 minutes or until � toothpick inserted into the c�ke comes out cle�n with just � couple lightly moist crumbs. This is � l�rge, he�vy c�ke so don�t be �l�rmed if it t�kes � little longer in your oven.
6. Once done, remove from the oven �nd �llow to cool for 1 hour inside the p�n. Then, invert the slightly cooled bundt c�ke onto � wire r�ck set over � l�rge pl�te or serving dish. �llow c�ke to cool completely before serving. Leftovers keep well stored in the refriger�tor for � few d�ys.