Gingerbread Tunnel Cake

Fall weather and the delicious smell of gingerbread.....this is a bundt with a cream cheese tunnel.
I think the next time I make it I'll add some fresh grated ginger along with the powder. I was already in line at the grocery store and was browsing a cooks illustrated magazine. They had an updated gingerbread cake recipe and they used fresh grated ginger but I was already in line and it was very busy so didn't want to leave my spot.

Filling:
1 8 oz package cream cheese
1 egg
1/4 cup sugar
1 tsp vanilla
1/4 tsp ground ginger
In medium bowl beat cream cheese until smooth. Beat in egg, sugar, flour, vanilla and ginger until blended. (at this point I would recommend putting the filling in the fridge. i left mine out on the counter and it was too thin for the tunnel, it immediately ran to the edges as you'll see)

Heat oven to 350 and lightly coat bundt pan with non-stick cooking spray.

Cake:
3 1/2 cups all-purpose flour
1 TBS ground ginger (here is where I'd substitute for some fresh ground ginger and split between the wet and dry)
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground cloves
3/4 cup (1 1/2 sticks) unsalted butter at room temp
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
3/4 cup mild molasses
3 eggs
1 cup lukewarm milk (100-105 degrees)

In medium bowl whisk together flour, ginger, baking soda, cinnamon, salt, and cloves.

In large bowl beat together butter and both sugars until smooth and creamy about 2 minutes. Beat in molasses.Tip: Spray the measuring cup with Pam and the molasses slides out easily.

Add eggs one at a time beating well after each addition. On low speed beat in flour mixture alternately with milk in 3 additions ending with flour. Yum....

Pour half the batter into prepared bundt pan and smooth the top. Transfer filling into small plastic bag and snip off small piece from corner. Pipe filling in ring into center of pan trying to keep from touching side of pan. This is where the refrigerated filling makes a difference. Mine sat on the counter and immediately oozed to the edges instead of forming a nice centralized tunnel:

Top with remaining batter covering filling completely. Bake in 350 oven 50-55 min or until toothpick inserted in center comes out fairly clean. Let cool on wire rack for 5 min then invert pan onto rack; gently tap sides to release cake (i ran a thin knife around the edges to make sure it releases easily). Let cool.

If you like a glaze beat 2 cups of confectioners' sugar with 2-3 TBS milk and drizzle when cake is cool. Can also deck it out with crystallized ginger or almonds for garnish.And voila: