Spiced Pumpkin Buttermilk Bundt Cake with Cheesecake Swirl and Pecan Streusel
1 hour, 40 minutes
Equipment and tools needed:
- 14-cup, non-stick Bundt Cake pan
- Small saucepan
- Stand mixer, paddle attachment, mixer bowl
- Large, medium, and small mixing bowls
- Mixing spoons, measuring spoons
- Pecan Streusel
- • 1.5 cups (188 grams) All-purpose flour
- • 1 cup (109 grams) chopped, lightly toasted pecans
- • .5 cup (110 grams) firmly packed light brown sugar
- • 2.5 tsps. Pumpkin Spice
- • .5 cup (1 stick or 114 grams) unsalted butter, melted
- Cheesecake swirl/filling
- • 6 oz (172 grams) regular cream cheese (not whipped), softened
- • 6 tbsp (72 grams) white sugar
- • 1 tsp (4 grams) pure vanilla extract
- • 2 large egg yolks
- • 2 tbsp (16 grams) All-purpose flour
- • 3.75 cups all-purpose flour
- • .25 cup corn starch
- • 4 tsps. baking powder
- • 1 tsp baking soda
- • 1 tsp salt
- • 4 tsps. ground ginger
- • 2.5 tsps. ground cinnamon
- • 1 tsp nutmeg
- • .5 teaspoon ground cloves
- • 1 cup (2 sticks) butter, softened
- • 2.5 cups packed light-brown sugar
- • 4 large eggs
- • 1 cup full fat buttermilk
- • 1.5 cups (fresh or canned) plain pumpkin puree
- Preheat oven to 350 degrees. Prepare your 14-cup Bundt pan by lightly (and completely) spraying with cooking spray and dusting with flour, tapping out any excess to avoid a lumpy appearance
- Begin with the Streusel: Lightly toast your chopped pecans for a few minutes to bring out the flavor
- In a small bowl, mix the pecans, flour, sugar, and spices.
- Add .5 cup (1 stick or 114 grams) melted butter over the pecan mixture, stirring until everything starts clumping together. Using your hand, press the mixture together to form clumps. Set aside.
- Create the cheesecake swirl/filling: In the bowl of your stand mixer fitted with a paddle attachment, add the cream cheese and 6 tbsp (72 grams) of white sugar and beat at medium speed until smooth, about 2 minutes.
- Add egg yolks, one at a time, alternating with the flour.
- Add vanilla to the cream cheese mixture, beat until smooth (about 2 minutes)
- Set aside.
- Make the cake batter: Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
- In a stand mixer fitted with a paddle, add the softened butter, and brown sugar and beat on medium until pale and fluffy, 2 to 3 minutes.
- In a large 4-cup measuring glass (or batter bowl), mix the buttermilk and pumpkin puree until a smooth liquid. Set aside.
- Add the eggs, one at a time, beating well after each addition and scraping down sides of the bowl. Reduce speed to low. Quickly add the flour mixture in 3 additions, alternating with the buttermilk/pumpkin puree liquid. Carefully, and quickly mix until just combined, scraping the bottom and sides to incorporate all the ingredients without over-mixing.
- Assemble: sprinkle all of the streusel into the prepared Bundt pan.
- Pour or place half of the cake batter over the top of the streusel (do not mix or disturb the streusel)
- Pour or place the cheesecake mixture on top of cake batter in the pan.
- Pour or place the remainder of the cake batter from the bowl.
- Using a palette knife or the straight edge of your mixing spoon or spatula, gently and quickly smooth and level the batter.
- Place in the middle of a pre-heated oven, bake for 50 – 55 minutes.
- The cake is done when the skewer comes out clean. (check-in a few places. You may be hitting the cheesecake filling!)
- Let cool in the pan on a wire rack for 30 minutes. Carefully turn the cake out of the pan and set on the wire rack to cool completely.