Pumpkin Streusel Swirled Cream Cheese Pound Cake

By á-8559

Ingredients

• Cream Cheese Pound Cake Ingredients:
• 1 1/2 cups butter, softened
• 8 ounces cream cheese, softened
• 3 cups sugar
• 6 large eggs
• 1 1/2 teaspoon vanilla
• 3 cups flour
• 1/8 teaspoon salt
• Pumpkin Pie Filling Ingredients:*
• 6 ounces cream cheese, softened
• 1/8 cup sugar
• 1/2 cup pumpkin puree
• 1/4 teaspoon vanilla extract
• 1 egg
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/8 teaspoon allspice
• This makes a little more filling than you need, but I used most of it and baked the small amount I had leftover in a greased ramekin for 15-20 minutes — instant pumpkin custard!)
• Pecan Streusel Ingredients:
• 1/4 cup firmly packed light brown sugar
• 1/4 cup all-purpose flour
• 1 teaspoon cinnamon
• 2 tablespoon cold butter
• 1 cup chopped pecans
• 1/2 cup cinnamon chips (optional — you can find these seasonally at some grocery stores or online from King Arthur’s Flour)
• Maple Brown Sugar Glaze Ingredients:
• 2 tablespoon butter
• 4 tablespoons milk
• 1/2 cup brown sugar
• 2 tablespoons real maple syrup
• pinch salt
• 1 1/2 – 2 cup powdered sugar (I ended up using just 1 1/2)
• cinnamon for sprinkling

Preparation

Step 1

Toast pecans: Preheat the oven to 350 degrees F. Spread pecans out on a baking sheet, and bake for 4-6 minutes or until fragrant, stirring and flipping nuts once in the middle. Spread the nuts out on a plate to cool. Leave the oven on for the cake.

Make the creamy pumpkin pie filling: In your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar and beat until fluffy and smooth. Add the pumpkin, egg, and vanilla extract, cinnamon, nutmeg, ginger, and allspice and mix until combined. Set in fridge while you make your cake.

Make the streusel: Combine the flour and brown sugar in a medium bowl and using two knives or a pastry cutter, cut in the butter until you have crumbly streusel. Mix in the cinnamon chips (if you’re using them) and 1/2 cup of the cooled toasted pecans (if they haven’t completely cooled, stick ‘em in the fridge for a bit first — you don’t want to mix warm nuts into this and melt your butter, since it should stay cold). Save the rest of your nuts for decorating the finished cake. Set the streusel aside.

Make the pound cake: Beat the butter and cream cheese on medium speed for about 2 minutes or until it’s creamy. Gradually add sugar and beat 5-7 minutes until light and fluffy. Add the eggs one at a time, beating only until yellow disappears after each one. Stir in the vanilla.

Whisk the flour and salt together in a bowl and add to creamed mixture gradually, beating on low speed after each addition and scraping down the sides of the bowl as needed. Pour/dollop 1/3 of the batter into greased and floured 10-inch tube pan and use a spatula to smooth it right up against the sides of the pan and level it.

Dump your streusel into your pumpkin pie mixture and fold it together a few times to loosely mix — you’re not trying to combine them completely. Dollop big spoonfuls of this pumpkin mixture on the batter in your tube pan and swirl with a wooden skewer or table knife. Top this layer with another third of the batter and add another pumpkin layer (swirling again). Top with the final third of the batter. Fill a 2-cup ovenproof measuring cup with water and place in oven with cake (this keeps it moist!).

Bake the cake at 350 degrees for 1 hour 30 minutes to 1 hour 55 minutes (the original recipe said 1 hour and 10 minutes, but this was way too short for me. Nevertheless, you should start checking early and often just in case. This is a good practice, also, because you may have to cover the top with foil if it’s getting too brown). To test for doneness, insert a wooden skewer in a few different areas of the cake and pull it out. You want it to come out with just a few moist crumbs (no liquid batter, but not completely clean either).

Let the cake cool on wire rack for 10 minutes before running a knife around the edge of the pan. Remove the cake from the pan by topping the pan with a plate and carefully inverting it. Then invert the cake again onto another plate so that it’s right-side up. Let cool completely (at least 1 hour).

Make the Maple Brown Sugar Glaze: Combine the butter and milk in a small saucepan over medium heat. When the butter melts, whisk in the brown sugar, syrup, and salt, whisking until the brown sugar melts. Remove the pan from the heat and whisk in the powdered sugar, starting with 1 cup and adding more to thicken per your preference (taste as you go to ensure you don’t oversweeten). Drizzle the glaze over the top of your cooled cake. Sprinkle the cake with toasted pecans immediately (the glaze sets quickly) and dust with cinnamon. Serve immediately. Refrigerate leftovers in an airtight container and microwave for about 20 seconds to serve.