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Wednesday, March 30, 2016

gluten-free pumpkin cream cheese cake

Ingredients

  • Servings: 2
  • cooking spray
  • cream cheese filling:
  • 1 (8 ounce) package cream cheese, softened
  • 3/4 cup white sugar
  • 1 tablespoon cornstarch
  • cake batter:
  • 2 cups gluten-free flour blend
  • 1 (15 ounce) can pumpkin puree
  • 1 1/2 cups white sugar
  • 3 eggs
  • 3/4 cup milk
  • 1/2 cup melted butter
  • 1 tablespoon baking powder
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr

    Ready Time: 1 hr 20 mins

  • preheat oven to 350 degrees f (175 degrees c). prepare 2 loaf pans with cooking spray.
  • beat cream cheese, 3/4 cup sugar, and cornstarch together in a small bowl until creamy and smooth.
  • beat flour blend, pumpkin puree, 1 1/2 cups sugar, eggs, milk, butter, baking powder, cinnamon, and salt together in a large mixing bowl with an electric hand mixer set to low until you have a thick batter.
  • pour about 1/4 of the batter into the bottom of each prepared loaf pan. spread 1/2 the cream cheese filling over each batter portion. divide remaining batter between the two pans and spread into an even layer.
  • bake in the preheated oven until a toothpick inserted into the center of the cake, not the filling, comes out clean, about 1 hour.

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