Pumpkin-Cream Cheese Bundt Cake

Method

1. Butter and flour a 12-cup bundt pan thoroughly, working into every groove, and heat the oven to 350 degrees F (180 degrees C).
2. Whisk the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves together.
3. Whisk the pumpkin puree with 1 1/2 cups of the granulated sugar, the brown sugar, the vegetable oil, 4 of the eggs, and 2 teaspoons of the vanilla extract until smooth, then fold in the dry ingredients just until no flour shows.
4. Beat the cream cheese with the remaining quarter cup granulated sugar, the remaining egg, and the remaining teaspoon vanilla extract until completely smooth and pourable.
5. Spread two-thirds of the pumpkin batter in the pan and use the back of a spoon to hollow a trench around the ring, keeping the batter banked up against both walls.
6. Spoon the cream cheese mixture into the trench without letting it touch the sides of the pan, then cover with the remaining batter and smooth the top.
7. Bake until a skewer pushed into the cake part comes out with no wet batter, 65 to 75 minutes. The filling stays soft, so test the cake itself, not the ribbon.
8. Cool in the pan exactly 20 minutes, then invert onto a rack. Cool completely before dusting with the confectioners' sugar, and refrigerate leftovers because of the cheese filling.