Pumpkin Swirl Breakfast Cake
Pumpkin is a rich source of vitamin A and fiber, making this breakfast cake a delicious and nutritious way to start your day!
This is vegetarian recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Pumpkin Swirl Breakfast Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
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In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually mix in the dry ingredients until just combined. Fold in the pumpkin puree and sour cream.
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In a separate bowl, beat the cream cheese and powdered sugar until smooth.
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Pour half of the pumpkin batter into the prepared cake pan. Spoon half of the cream cheese mixture on top and swirl with a knife. Repeat with the remaining batter and cream cheese mixture.
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Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
