Pumpkin Cream Cheese Bundt Cake

pumpkin-y

This cold weather has me craving pumpkin and spice. A warm slice of bundt cake served with a generous scoop of vanilla bean ice cream should hit the spot.

As I gaze out my window and watch the crisp cool autumn air make the leaves dance on the tree limbs from the comfort of my davenport. I sip from a Connecticut made mug filled with hot apple cider (shout out to: Beardsley’s Cider Mill), patiently waiting for the oven timer to go off. My entire house smells of warm pumpkin pie spices. Its moments like this that bring me true contentment.

Pumpkin Cream Cheese Bundt Cake
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This recipe creates a moist pumpkin cake with a rich and fluffy cream cheese layer that will make your taste buds do the happy dance.
Servings Prep Time
8 people 40 minutes
Cook Time
1 hour
Servings Prep Time
8 people 40 minutes
Cook Time
1 hour
Pumpkin Cream Cheese Bundt Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe creates a moist pumpkin cake with a rich and fluffy cream cheese layer that will make your taste buds do the happy dance.
Servings Prep Time
8 people 40 minutes
Cook Time
1 hour
Servings Prep Time
8 people 40 minutes
Cook Time
1 hour
Ingredients
Pumpkin cake
Cream cheese filling
Servings: people
Units:
Instructions
To prepare
  1. Grease a 6-cup bundt pan.
  2. Preheat oven to 350°F.
Pumpkin cake
  1. In a large bowl whisk the flour, baking soda, salt, and pumpkin pie spice.
  2. In a medium sized bowl whisk together the pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla. Once these ingredients are incorporated. Add your wet ingredients to your dry ingredients. Give this a good mix until everything is consistent throughout the mix.
Cream cheese filling
  1. In medium bowl beat cream cheese until smooth and creamy.
  2. Add egg, sugar, and vanilla.
  3. Beat until fluffy.
  1. Measure out 1 cup of pumpkin batter and spread evenly on bottom of bundt pan.
  2. Next, add 1/2 cup of the cream cheese filling and spread out evenly.
  3. Continue this layering until the pan is full (or all batter is gone).
  4. Bake bundt cake for 60 - 80 minutes. Check cake by inserting a toothpick into the cake to see if it comes out clean.
  5. Once cake is fully cooked. Remove from oven and set aside to cool for about an hour.
  6. Place a cooling rack on top of the bundt cake.
  7. Flip the cake upside-down.
  8. Let cool for 1 hour before trimming off and excess cake. Cake will last for about four days in an airtight container in the fridge.
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Enhance the  ambiance in your home this holiday season with mulling spices. In a small saucepan add two cups of apple cider and two packets of mulling spice (shown below). Bring to a simmer then set at the lowest setting. You may also use a small crock pot to simmer the mulling spices.

The nip in the air serves as a reminder to wrap up any loose ends in the garden. It feels like yesterday I just planted the mums. All of my fall decorations are hung. Let the planning for Thanksgiving Day begin.

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You can use any 10″ (6-cup) bundt pan that you would like. Here is the one I used in this recipe.

I would love to hear from you if there are any fall themed treats you would like to see on domesticmoxie.com. Comment below or message me on Facebook, Twitter, or Instagram.

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This recipe was adapted from:  SallysBakingAddiction.com.

DISCLOSURE: This is NOT a sponsored post. I include the links to show you the products that I use and to make it easy for you to purchase. The links are connected to my Domestic Moxie Amazon affiliate account. If items are purchased from these Amazon links, Domestic Moxie will get a small commission.

© Domesticmoxie.com, 2016. Unauthorized use and/or duplication of this material without express and written permission from the owner is strictly prohibited.

Strawberry Poppy Seed Vinaigrette

I will be having family over this weekend to watch fireworks across the lake. I wanted to serve up something different, that also captured the freshest in season ingredients from the garden. A true sign that summer is here, fresh strawberries. This strawberry poppy seed vinaigrette recipe is easy to whip up.  With its distinct strawberry sweetness, even the kids will love it. I use balsamic vinegar to naturally enhance the strawberries flavors and sweetness.

I drizzled the vinaigrette on a plate, topped off with a bed of fresh lettuce. Sprinkled a few strawberries over the lettuce and there you have it. This vinaigrette is packed with flavor and is a refreshing addition to any salad.

For the greens in this salad you can use any variety of lettuce. I used a romaine and red leaf lettuce, as well as sorrel. Sorrel tastes like a green apple and adds another unique element to this salad.

This vinaigrette would also go well with beets, grilled chicken, or even grilled steak. Let me know in the comments below what else you try with this vinaigrette.

Strawberry salad

The romaine and red leaf lettuce, strawberries, and sorrel used in this salad were picked from the garden this morning. I strongly encourage growing your own produce when possible. Gardening is both fun and rewarding.

Strawberry Poppy Seed Vinaigrette
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A true sign that summer is here, fresh strawberries. This strawberry poppy seed vinaigrette recipe is easy to whip up. With its distinct strawberry sweetness, even the kids will love it. I use balsamic vinegar to naturally enhance the strawberries flavors and sweetness.
Servings Prep Time
6 people 5 minutes
Passive Time
15 minutes
Servings Prep Time
6 people 5 minutes
Passive Time
15 minutes
Strawberry Poppy Seed Vinaigrette
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A true sign that summer is here, fresh strawberries. This strawberry poppy seed vinaigrette recipe is easy to whip up. With its distinct strawberry sweetness, even the kids will love it. I use balsamic vinegar to naturally enhance the strawberries flavors and sweetness.
Servings Prep Time
6 people 5 minutes
Passive Time
15 minutes
Servings Prep Time
6 people 5 minutes
Passive Time
15 minutes
Ingredients
Servings: people
Units:
Instructions
  1. In a medium glass bowl mix, sugar, vinegar, salt, and pepper. Set this aside for about 15 minutes
  2. Add the strawberry mixture to a food processor and blend for 20 seconds
  3. With food processor set at its lowest speed, slowly add the olive oil
  4. Pour mixture into a glass bowl and whisk in the poppy seeds
  5. Serve within two hours
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Nutrition Facts
Strawberry Poppy Seed Vinaigrette
Amount Per Serving
Calories 131 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.1g
Sodium 320mg 13%
Potassium 74mg 2%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 3g
Protein 1g 2%
Vitamin C 39%
Calcium 3%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

 

© Domesticmoxie.com, 2016. Unauthorized use and/or duplication of this material without express and written permission from the owner is strictly prohibited.

DISCLOSURE: This is NOT a sponsored post. I include the links to show you the products that I use and to make it easy for you to purchase. The links are connected to my Domestic Moxie Amazon affiliate account. If items are purchased from these Amazon links, Domestic Moxie will get a small commission. Thank you for your support.

Pineapple Ice Cream

Ice cream is one of those things you can enjoy anytime of the year, no matter what part of the world you are in. Although it is winter where I am at, this pineapple flavored ice cream brings me to a far away tropical island.

Pineapple Ice Cream
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I just love the intense pineapple flavor packed in this rich and creamy custard, oh so good.
Servings Prep Time
2 pints 15 minutes
Cook Time Passive Time
15 minutes 12 minutes
Servings Prep Time
2 pints 15 minutes
Cook Time Passive Time
15 minutes 12 minutes
Pineapple Ice Cream
Votes: 0
Rating: 0
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Rate this recipe!
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I just love the intense pineapple flavor packed in this rich and creamy custard, oh so good.
Servings Prep Time
2 pints 15 minutes
Cook Time Passive Time
15 minutes 12 minutes
Servings Prep Time
2 pints 15 minutes
Cook Time Passive Time
15 minutes 12 minutes
Ingredients
Servings: pints
Units:
Instructions
  1. In a medium heavy bottomed saucepan add milk, and sugar
  2. Over medium heat bring this mixture to 175° F, stirring to dissolve the sugar completely
  3. In a medium bowl, whisk the eggs while you slowly add ¼ of the hot milk mixture
  4. Add the egg mixture back to the saucepan, whisking constantly
  5. Bring this mixture to 160°F
  6. Once you reach the proper temp. Immediately place the sauce pan in a bowl of ice water to chill for about 5 min, whisking vigorously
  7. Stir in the pineapple and the whipping cream
  8. Covering the custard surface with plastic wrap and place in the fridge overnight
  9. Add the custard to your ice cream machine, following the manufactures instructions. My ice cream machine took about 12 minutes
  10. Once it has reached a soft serve like consistency. Put your ice cream into a plastic container and freeze for at least 4 hours
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Adapted from: tasteofhome.com

© Domesticmoxie.com, 2016. Unauthorized use and/or duplication of this material without express and written permission from Shawn R Rutka is strictly prohibited.