My Pumpkin Cream Cheese Swirl Loaf Cake (Gut Friendly) combines the wonderful flavors of pumpkin spice cake with a custardy layer of sweetened cream cheese, and is made with sauerkraut for a healthy digestive boost.
For the Pumpkin Cake:
- 1/2 cup Bubbies' Naturally-Fermented Sauerkraut, finely chopped
- 1/2 cup Pumpkin Puree
- 1 cup Granulated Cane Sugar
- 1/2 cup Brown Sugar
- 1/4 cup Olive Oil
- 3 large Egg Whites
- 2 cups All Purpose or Cake Flour
- 2 1/2 tsp. Baking Powder
- 2 tsp. Pumpkin Spice Mix
- 1/4 tsp. Salt
For the Cream Cheese Layer;
- 8 oz Cream Cheese, softened to room temp.
- 2 tbsp. Granulated Cane Sugar
- 1 large Egg White
- 1 tsp. Vanilla Extract