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Categories:
white chocolate chips cream cheese sugar vanilla all-purpose salt baking powder baking soda ground cinnamon butter sugar vanilla eggs pumpkin powdered sugar maple syrup maple heavy cream salt
Viewed: 41 - Published at: 3 years agoIngredients
- 34 cup white chocolate chips
- 8 ounces cream cheese, softened
- 3 tablespoons sugar
- 34 teaspoon vanilla
- 3 cups all-purpose flour
- 14 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup butter, softened
- 2 cups sugar
- 1 12 teaspoons vanilla
- 4 eggs
- 1 (16 ounce) can pumpkin
- 1 cup powdered sugar, sifted
- 1 tablespoon maple syrup
- 12 teaspoon maple extract
- 2 -3 tablespoons heavy cream
- 18 teaspoon salt
Method
- Preheat oven to 350 degrees.
- Grease and flour a large bundt pan.
- To prepare filling, place white chips in microwave safe bowl and microwave on high for 30 seconds, stir and repeat until chips are melted.
- Beat cream cheese, sugar and vanilla into melted chips.
- Set aside.
- In medium bowl, combine flour, salt, baking powder, baking soda and cinnamon.
- Set aside.
- In large bowl, beat butter and sugar until fluffy.
- Beat in vanilla.
- Beat in eggs, one at a time then continue beating for one minute until mixture is light.
- Stir in pumpkin.
- By hand or on low speed, stir in flour mixture.
- Pour 1/3 of cake mixture into bundt pan.
- Pour filling over that, keeping filling away from the sides of the pan.
- Pour remaining batter over the filling.
- Bake 55 minutes or until cake pulls away from sides of pan.
- Let cake cool for 10 minutes before removing from pan.
- Cake should cool completely before glazing.
- To prepare glaze, stir together powdered sugar, maple syrup, maple extract and 2 tablespoons of cream and salt.
- Beat until smooth.
- If glaze is too thick, use remaining tablespoon of cream.
- Drizzle over cooled cake.
- Store cake in refridgerator.
