Ingredients

• 2.75 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 0.75 teaspoons ground cloves
• 0.5 teaspoons salt
• 0.5 teaspoons ground ginger
• 0.5 teaspoons ground nutmeg
• 0.5 teaspoons ground allspice
• 1 , 15 ounce
• 1 cup packed dark brown sugar
• 0.5 cups butter , melted and cooled
• 0.25 cups sour cream
• 4 eggs
• 0.75 cups maple syrup
• 0.25 cups heavy cream
• 1 teaspoon vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup fluted tube pan (such as Bundt).
2. 2 Whisk flour, baking soda, cinnamon, cloves, salt, ginger, nutmeg, and allspice together in a large bowl.
3. 3 Whisk pumpkin, brown sugar, and butter together in a separate large bowl until combined. Whisk in sour cream until smooth. Add eggs, maple syrup, heavy cream, and vanilla extract and whisk until completely incorporated.
4. 4 Combine flour mixture with pumpkin mixture until just combined.
5. 5 Add cream cheese to a medium bowl: beat with an electric mixer on medium-high speed until smooth. Beat in sugar, egg, and vanilla extract until thoroughly combined and filling mixture is smooth.
6. 6 Pour ½ of the cake batter into the prepared pan. Spoon filling over batter. Pour remaining cake batter over filling: smooth using a spatula.
7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool on a wire rack for 30 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan and invert to release cake onto the rack. Let cool completely before serving.

Nutrition per serving