Pumpkin Swirl Butter Cake

I still have some leftover pumpkin in the fridge, so decided to try out this recipe, which I came across recently.  The outcome is so yummylicious, and I love the soft and light texture of the cake.  By just adding 2 tablespoons of the cake mixture with some cocoa powder, and dallops it on top to make the swirl, it really brings the cake to the next level... 

Ingredients:

150g. unsalted butter (softened, room temperature)

90g. caster sugar (I reduce, if you prefer sweet add up to 120g.)

3 eggs (lightly beaten)

140g. mashed pumpkin

50g. milk

200g. plain flour (sifted)

2 1/2 tsp. baking powder (sifted)

1/8 tsp. salt

1 tbsp. cocoa powder (sifted)

Pumpkin Seeds

Methods:

1. Grease and line an 8" x 8" pan.  If you prefer slightly thicker cake, can use a slightly smaller cake pan.
2. In a medium bowl, whisk to combine eggs and milk.  Set aside.
3. Add all sifted plain flour, baking powder and salt in another bowl and set aside.
4. In a stand mixer, beat butter and sugar until light and fluffy.  Add in half of the egg mixture and beat until combined.  Mix in 1/3 of the dry ingredients, beat just till no traces of flour can be seen.  Add the remaining egg mixture and beat to combine.  Then add in another 1/3 of dry ingredients and mix until no traces of flour can be seen; mix in mashed pumpkin; and add the last remaining of dry ingredient, until well combined.  
5. Remove 2 tablespoons cake batter into a bowl and mix in cocoa powder.
6. Pour remaining cake batter into prepared pan.  Smooth batter on top.
7. Drop dallops of cocoa mixture on top and make swirl patterns.  Top with pumpkin seeds.
8. Bake in a preheated oven of 170 degree Celsius for about 30 minutes, or until a skewer inserted in the center comes out clean.  Adjust the baking time if you are using a smaller cake pan.
9. Let cool completely on wire rack before storing in containers.  Taste better overnight.  However, I couldn't help myself to a slice of it once cooled.

I adapted this recipe from 'cherienoms.com' with slight adjustment to suit my baking preference.