Name: Pumpkin Cream Cheese Bundt Cake
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 3 h 30 min
Yield: serves 10
Ingredients: 2 and 3/4 cups (345g) all-purpose flour (spoon & leveled); 2 teaspoons baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1/2 teaspoon allspice; 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)*; 1 cup (200g) packed light or dark brown sugar (I prefer dark here); 3/4 cup (150g) granulated sugar; 1 cup (240ml) vegetable or canola oil; 4 large eggs; 1 teaspoon pure vanilla extract; 12 ounces (336g) full-fat block cream cheese, softened to room temperature; 1 large egg; 1/4 cup (50g) granulated sugar; 1/2 teaspoon pure vanilla extract