Pumpkin Cake w/Cream Cheese filling topped with Maple Ale Glaze
Amazing flavors: pumpkin, maple, ale and cream cheese!
Cream Cheese Filling
8 ounce package cream cheese, room temperature
1/2 cup granulated white sugar
2 large eggs
1 1/2 tablespoons all purpose flour
3 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 cup sugar
1 cup brown sugar
1 cup unsalted butter, melted and cooled
1/4 cup sour cream
1 – 15 ounce can pure pumpkin
1/2 cup ale
2 teaspoons pure vanilla extract
Maple Ale Glaze
1 cup pure maple syrup
2 T. Ale beer
pinch of salt
½ stick butter
Preheat the oven to 350 degrees F. Butter and flour a Bundt pan. If you are using a Demarle mold there is no need to butter or flour.
For the Cream Cheese Filling: Beat the cream cheese just until smooth in a stand mixer or food processor. Add the sugar and process just until smooth and creamy. Add the eggs, one at a time, processing just until incorporated. Do not over process. Stir in the flour. Set aside.
For the Pumpkin Bread: Sift together the flour, baking powder, baking soda, salt, and cinnamon, in a large bowl and set aside.
In another large bowl, whisk together the eggs until lightly beaten. Whisk in the sugar and melted butter, then stir in the pumpkin, water, and vanilla extract.
Stir the flour mixture into the pumpkin mixture, being careful not to over mix. Divide the batter in half. Take one half and pour into pan. Pour the cream cheese filling into the mold, and then top with the remaining half of batter. Smooth the tops and bake an hour, or until a toothpick comes out clean.
Cool pan on a wire rack for 10 – 20 minutes, then turn out (invert cake on to a platter) and cool cake to room temperature.
Meanwhile heat first 3 ingredients in a saucepan until it boils. Add the butter and return to boil. Pour the glaze on top of cake.