Photo: Tina Rupp
For a moist, nutty alternative to pie, try this pumpkin cake with cream-cheese swirls.
Makes one 9" round cake
DirectionsActive time: 30 minutes
Total time: 1 1/2 hours, plus cooling
To make cake: Preheat oven to 350° and place a rack in the center. Lightly coat a 9" round springform pan with cooking spray. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt; set aside.
Using a stand mixer fitted with a paddle attachment, beat butter and sugars on medium speed until fluffy, scraping bowl occasionally, about 3 minutes. Add yogurt, egg, vanilla, and pumpkin and beat until combined. Add flour mixture and beat on low speed until just combined, scraping bowl occasionally. Transfer all but ¼ cup of the batter into prepared pan and spread evenly.
To make topping: In a clean bowl, beat cream cheese with sugar, cinnamon, egg, and vanilla until smooth. Gently spread cream cheese mixture over batter. Using a small spoon, dollop reserved batter on top. Using a skewer or thin-blade knife, drag tip through cream cheese layer to create a swirl pattern. Scatter pecans on top. Bake until top is lightly cracked and browned, and a toothpick inserted into center comes out clean, 50 to 60 minutes. (Loosely cover with foil if pecans darken too quickly.) Let cool completely before transferring cake to a plate. Serve with whipped cream.
From the November 2013 issue of O, The Oprah Magazine
We Hear You!