This cake came from the need to use 1 cup of pumpkin puree I had in the fridge. I also had cream cheese and I love the way my house smells when there is something cinnamon baking. Weird but true, those were my thoughts this morning and this is what came from them.
Cake Batter:
1 cup butter, softened
1½ cups sugar
1 cup pumpkin
1 egg
1 tsp vanilla
3 cups flour
2 tsp cream of tartar
1½ tsp baking powder
½ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
Preheat oven to 375°. In large bowl with electric mixer, cream butter and sugar. Add pumpkin, egg, and vanilla, mix well. Add flour, cream of tartar, baking powder, salt, cinnamon, and nutmeg. Mix just until combined. Spread about 2/3 of batter into sprayed 9″x13″ baking pan. Mix together cream cheese filling, reserved batter will go on top of filling.
Cream Cheese Filling:
8 oz cream cheese, softened
1/3 cup sugar
1 egg
1/2 tsp vanilla
In medium bowl with electric mixer, mix cream cheese and sugar. Add egg and vanilla, mix well. Pour cream cheese mixture over batter in baking pan. Drop scoopfuls of remaining cake batter all over cream cheese mixture. Spread scoops of batter gently over cream cheese mixture, will not cover completely, you want to see cream cheese in between. Mix together sugar & spice topping.
Sugar & Spice Topping:
1/4 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
In small bowl stir together sugar, cinnamon, nutmeg, cloves, and ginger. Sprinkle evenly all over top of cream cheese and batter, it seems like a lot, but use it all. Bake 25-30 minutes until golden brown and pick comes out clean when inserted in center. Cool and sprinkle with powdered sugar if desired.
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