Cream Cheese Pumpkin Bundt Cake ~ #BundtaMonth

Ingredients

For the Filling:
• 8 ounces cream cheese
• 1/4 cup sugar
• 1 egg
• 1 teaspoon vanilla
For the Cake:
• 2 cups all-purpose flour
• 1 1/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 1/8 teaspoon ground cloves
• 1/4 teaspoon all-spice
• 8 Tablespoons unsalted butter, softened
• 1 1/4 cups firmly packed light brown sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs, at room temperature
• 1/2 cup sour cream, at room temperature
• 1 cup pumpkin puree

Instructions

1. Position an oven rack in the center of the oven. Heat the oven to 350 degrees. Lightly grease and flour the inside of a bundt pan.
2. In a small bowl, combine the cream cheese, sugar, egg and vanilla using a hand mixer until smooth. Set aside.
3. In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg, salt, cloves and all-spice. Whisk until well blended.
4. In a large bowl, beat the butter, sugar and vanilla with an electric mixer fitted with a paddle attachment on medium speed until well blended, about 3 minutes.
5. Add the eggs, one at a time, beating well after each addition.
6. Add half the flour mixture and mix on low just until blended.
7. Add the sour cream and pumpkin puree and continue mixing just until blended.
8. Using a rubber spatula, fold in the remaining flour mixture.
9. Scrape half the batter into the bundt pan and spread evenly.
10. Spoon the cream cheese batter evenly on top of the pumpkin batter.
11. Spoon the remaining batter evenly over the cream cheese batter.
12. Bake until the top is browned and a tester inserted in the center comes out clean, about 1 hour 15 minutes.
13. Cool in the pan on a wire rack until warm then invert and allow to finish cooling on the wire rack.
14. Enjoy!