Pumpkin Cake with Ginger Cream Filling Recipe
Recipe & Photo from Nordic Ware
- 15 ounce canned pumpkin puree, divided
- 1 cup unsalted butter, softened
- 3 cups sugar
- 4 large eggs
- 3 cups all-purpose-flour
- 1 teaspoon ground cardamom
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2/3 cup buttermilk
- 8 ounces cream cheese, softened
- 1/2 teaspoon ginger
- 4 tablespoons light brown sugar
- 2 tablespoons all-purpose-flour
- 1 1/2 cups confectioners' sugar
- 3 tablespoons heavy cream
- 1/2 cup pecans, chopped, toasted
Prep & Instructions:
Preheat oven to 350°. Grease and flour the Bundt® pan you will be baking in. Set aside.
CAKE: Reserve 2 Tbsp pumpkin puree in a medium bowl. In a large bowl, cream butter and sugar together. Add remaining pumpkin puree and eggs, blending well. In a separate medium bowl, whisk together all dry ingredients. Add flour mixture to pumpkin mixture in thirds, alternating with buttermilk and ending with flour mixture.
FILLING: In a separate bowl, combine cream cheese, ginger, brown sugar and flour. Pour ⅔ of pumpkin batter into prepared pan. Spoon cream cheese filling over batter in a ring, careful to not let filling touch the sides of the pan. Cover with remaining pumpkin batter. Bake 65 to 70 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan 10 minutes on a wire rack. Invert cake onto rack and cool completely.
GLAZE: Combine confectioners' sugar and cream with reserved pumpkin puree to form a thick glaze Drizzle over cake and sprinkle with pecans. Serve with a dollop of whipped cream.