Pumpkin Cream Cheese Swirl Cake for 12

Instructions:

1. In a medium bowl, whisk together the whole wheat pastry flour, baking soda, salt, and pumpkin pie spice. Set aside.
2. In a large bowl, beat the softened unsalted butter and coconut sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the pumpkin purée, Greek yogurt, and vanilla extract until the batter is smooth.
4. Gently fold the dry ingredients into the wet batter using a spatula just until no flour streaks remain.
5. In a separate bowl, beat the softened low-fat cream cheese, honey, egg yolk, vanilla extract, and cornstarch until velvety and lump-free.
6. Pour approximately two-thirds of the pumpkin batter into a greased and floured Bundt pan or 9x13 sheet pan.
7. Layer the cream cheese mixture over the pumpkin batter, then top with the remaining pumpkin batter.
8. Use a thin paring knife or skewer to create a figure-eight motion through the layers to create high-contrast swirls.
9. Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack before serving.