Happy National Bundt Day! Mary, the Food Librarian, once again counted down to today by posting 30 bundts in 30 days. I love Mary’s blog, she always has tasty treats and beautiful photos. And of course, as mentioned before, I am partial to her blog as we are both librarians. I decided to join in the fun by making a pumpkin bundt with a maple cream cheese filling. I used mini bundt pans and I confess, I filled them too full. I guess I haven’t quite mastered them yet. Oh well, just another excuse to keep making bundts!
Pumpkin Bundt Cake (adapted from King Arthur Flour)
1/3 cup oil (I used canola but the original recipe indicated vegetable)
2 large eggs
1 cup sugar
1 cup canned pumpkin
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1 tsp salt
1 tsp baking powder
1 1/4 cups flour
Maple Cream Cheese Filling
6 oz cream cheese, softened
2 tbs sugar
2 tbs brown sugar
3 tbs maple syrup
1 tbs flour
1 egg white
1. Preheat oven to 350 and grease your pans.
2. Mix together oil, eggs, sugar, pumpkin, pumpkin pie spice, cinnamon, salt, and baking powder. (I used my stand mixer.)
3. Add flour and mix until just blended. Set aside the batter.
4. Mix together all the cream cheese filling ingredients until smooth.
5. To assemble the cake, pour pumpkin batter into pans until 1/3 full. Then add a reasonable amount of the cream cheese mixture (sorry I eyeballed it). Then add more batter on top.
6. Bake for until tester comes out clean. This entirely depends on your pan size. Start by putting your timer on for 20 minutes and then keep checking.
BTW I had extra filling so I made pumpkin muffins to use it up!