Well, Hello! I hope you are well!

Just popping in to share this wonderful recipe with you.

The boys helped me make this tea cake. They  were so excited about it. They had to taste it in every stage of its formation. The cream cheese was certainly a great wonder to them. I changed the recipe around a bit and lessened the amount of sugar. Added coconut oil instead of the vegetable oil. We also decided to turn the recipe from a bread recipe into a tea cake instead. We used a 7 inch spring form pan.

Tea is a must with this cake. Or, if you would prefer coffee, that is fine too. But don’t make this cake without reserving the right to enjoy it with tea and a lovely book or a chat with a dear friend. It is these occasions that bring out the true flavors of life.

Cream Cheese Pumpkin Tea Cake

Combine and set aside:

1 (8 ounce) softened package cream cheese

1/2 cup sugar

1 tablespoon flour

1 egg

1 tablespoon Vanilla

Sift Together:

1 2/3 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

Mix Well in separate bowl:

1 cup pumpkin puree

1/2 cup Coconut Oil

2 eggs

1 cup  sugar

Preheat your oven 325 degrees F. Using a spring form pan, oil down pan with coconut oil. Set aside. In a bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg and vanilla, beat until smooth. Set aside. Sift together 1 2/3 cup flour, baking soda, salt, cinnamon, cloves and pumpkin pie spice; set aside. Place pumpkin, Coconut oil, 2 eggs and 1 cup sugar in a large bowl; mix until completely combined. Stir the pumpkin mixture into the flour mixture just until combined. Pour 1/2 of the pumpkin batter into you pan. Next, spoon cream cheese mixture on top of this layer and then pour on the remaining cake batter. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread for 10 minutes, then remove to a wire rack to cool completely.

Adapted From:  Ladybird Ln