If we aren’t swirling sweetened cream cheese into our pumpkin cake, is it really fall? This classic loaf cake is a staple, and now you can make your coffee shop favourite at home! The lightly spiced, super moist pumpkin cake and cream cheese filling get layered together before baking. The end result is a lovely pumpkin cake with cream cheese swirled throughout that’s so rich and creamy that you won’t miss the frosting! Slice thick to reveal the marbled effect.
Canned pumpkin puree works great here. Look for 100 per cent pumpkin, not pumpkin pie filling.
Related: Classic Pecan Pie
ingredients
directions
Preheat the oven to 350°F. Line a 9 X 5-inch loaf pan with parchment paper.
In a small mixing bowl, whisk together 1½ cups flour, pumpkin pie spice, baking powder, salt, and baking soda. Set aside.
In a large bowl, whisk together 1 cup sugar, 2 eggs, and the oil until smooth. Add the pumpkin puree and buttermilk. Whisk until combined.
In two batches, add in the flour mixture. Mix until combined, switching to a rubber spatula when the batter thickens too much for the whisk. Set aside.
Dice the softened cream cheese and place in a bowl along with the remaining ¼ cup sugar. Stir vigorously until smooth or beat together with a hand mixer. Add the last egg and mix to combine. Add the remaining 4 teaspoons of flour and mix until smooth.
Alternate adding in the pumpkin cake batter with spoonfuls of the cream cheese mixture into the pan, starting with a layer of cake batter in the bottom.
Lightly swirl the two together with the tip of a butter knife between layers. Continue until all of the batter and cream cheese is added.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the middle comes out clean or with a few moist crumbs. If the batter is still very wet or raw-looking, bake for a few more minutes.
Cool the cake on a wire rack for at least 30 minutes before removing from the pan.
