PUMPKIN GINGER TUNNEL CAKE

PUMPKIN GINGER TUNNEL CAKE image

Yield 12-14 servings

Number Of Ingredients 25

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Ingredients

For the filling
12 oz. cream cheese, softened
1/2 cup sour cream
1/4 cup plus 2 Tbs. granulated sugar
1/2 tsp. ground ginger
1/4 tsp. kosher salt
2 large eggs
1/2 tsp. pure vanilla extract
1/2 cup very finely chopped crystallized ginger
For the cake
Softened unsalted butter, for the pan
10 oz. (2-1/4 cups) all-purpose flour; more for the pan
2 tsp. kosher salt
2 tsp. baking powder
1 tsp. baking soda
1 Tbs. ground ginger
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1 15-oz. can pure pumpkin purée
1-1/2 cups granulated sugar
3/4 cup vegetable oil
4 large eggs
1 tsp. pure vanilla extract
Confectioners' sugar, for dusting

Steps:

Make the filling In a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer) beat the cream cheese, sour cream, sugar, ginger, and salt on medium speed until well combined. Add the eggs, one at a time, beating after each addition just until incorporated. Mix in the vanilla and then the crystallized ginger. Transfer to a 1-quart liquid measure and set aside. Make the cake Position a rack in the center of the oven and heat the oven to 350°F. Butter and flour a 12-cup Bundt pan. Whisk the flour, salt, baking powder, baking soda, ginger, cinnamon, nutmeg, and cloves in a medium bowl. Whisk the pumpkin, sugar, oil, eggs, and vanilla in a large bowl until smooth. In 3 or 4 additions, add the dry ingredients, whisking well between each addition. Fill the prepared Bundt pan with about half of the batter. Stir the filling to redistribute the chopped ginger. While dragging a large serving spoon through the center of the batter to create a trough, pour all of the filling into the trough; it may overflow the trough a bit, which is OK. Carefully spoon the remaining batter on top and spread to cover. Bake until a skewer inserted all the way to the bottom comes out clean, 40 to 50 minutes. Cool on a rack for 10 to 15 minutes and then invert onto a serving plate and remove the cake pan. Cool completely. (If not serving the cake within a couple of hours, wrap it in plastic and refrigerate for up to 2 days; serve cold or at room temperature.) Dust the cake with confectioners' sugar just before serving.