Prep time:
10 minutes
|
Cook time:
70 minutes
|
Total time:
80 minutes
Sauerkraut and pumpkin? You betcha. If you love pumpkin, this Pumpkin Swirl Cake made with Bubbies Sauerkraut brings out the best pumpkin flavor.
Ingredients
Pumpkin Cake:
- ½ cup Bubbies Sauerkraut, finely chopped
- ½ cup pumpkin puree
- 1 cup granulated cane sugar
- ½ cup brown sugar
- ¼ cup olive oil
- 3 lg egg whites
- 2 cups all purpose or cake flour
- 2 ½ tsp baking powder
- 2 tsp. pumpkin spice mix
- ¼ tsp saltCream
Cheese Layer:
- 8 oz cream cheese, softened to room temp
- 2 tbsp granulated cane sugar
- 1 large egg white
- 1 tsp vanilla extract
Directions
- Preheat oven to 350F.
- Line a 9x5" loaf pan with parchment paper (to help pull it out after baking).
- Make the pumpkin cake batter by whisking together the egg whites, pumpkin puree, sugars, olive oil, and finely chopped sauerkraut until creamy.
- In a separate bowl, mix together the flour, baking powder, pumpkin spice mix, and salt.
- Gradually add the flour mixture into the egg bowl while whisking until the batter is smooth and well-combined.
- Set aside.
- Make the cream cheese layer by combining all ingredients into the bowl of a stand mixer with the paddle attachment.
- Beat for 1-2 minutes until smooth and creamy.
- Add half the pumpkin cake batter into the prepared loaf pan, then spread the cream cheese mix over it evenly.
- Pour over the remaining pumpkin cake batter.
- Using a knife, swirl the batter in the loaf pan.
- Bake for 60-70 minutes, or until a toothpick comes out clean. (TIP: There may be a little white from the cream cheese layer and that is okay!)
- Let it rest in the pan for 10 minutes, before letting it cool completely on a wire rack.
- Enjoy!
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