Pumpkin Swirl Cake with Chocolate Halva Streusel
Yields 1 loaf
Servings 12
Ingredients
Chocolate halva streusel
- 4 ounces chocolate halva
- ½ cup all-purpose flour (63 grams)
- ¼ cup butter, melted (57 grams)
- 3 tablespoons brown sugar (37 grams)
- pinch of salt
Filling
- 4 ounces cream cheese softened at room temperature
- ¼ cup granulated sugar (50 grams)
- 2 teaspoons cinnamon
Pumpkin swirl cake
- 1 cup pumpkin puree (8 ounces)
- 2 large eggs
- ¼ cup olive oil (50 ml)
- ¼ cup applesauce (64 grams)
- 1 cup granulated sugar (200 grams)
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour (219 grams)
- 1 ½ teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Instructions
- Preheat oven to 350 degrees F. Spray a 9x5 inch loaf pan with cooking spray.
- Make the chocolate halva streusel. Chop the chocolate halva into small chunks. Combine the halva with flour, melted butter, brown sugar, and a pinch of salt. Set aside.
- Prepare the filling. Beat together the cream cheese with sugar and cinnamon until well combined. Set aside.
- Make the pumpkin cake. Beat together pumpkin puree with eggs, oil, applesauce, sugar, and vanilla until well combined.
- Combine the flour with baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger. Add the flour mixture to the wet ingredients and mix just until combined. Pour half of the cake batter into the prepared loaf pan. Pour dollops of the cream cheese filling on top and swirl around the cream cheese with a knife into the batter. Add the remaining cake batter on top and sprinkle the chocolate halva streusel on top.
- Bake the pumpkin swirl cake for 1 hour to 1 hour 15 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool completely on a wire rack. Slice and serve.
Notes
You can prepare the streusel the day before.
