Pumpkin Chocolate Chip Bundt Cake

Pumpkin Chocolate Chip Bundt Cake

Apparently pumpkin and chocolate have been carrying on for quite a while and I didn’t know about it. They make a great pair, and this cake offers a delicious combination of slightly spicy pumpkin with chips of chocolate interspersed throughout.  It’s a simple bundt cake with no frosting, so the taste of the 2 main ingredients takes center stage. With just a few modifications, this recipe is from Two Peas and Their Pod.

• Butter - 2 sticks, at room temperature
• Sugar - 1 1/4 cups
• Eggs - 3 large
• Flour - 2 1/4 cups
• Baking Powder - 2 tsp.
• Baking Soda - 1 tsp.
• Cinnamon - 1 1/2 tsp.
• Allspice - 3/4 tsp.
• Nutmeg - 1/4 tsp.
• Ginger - 1/4 tsp.
• Salt - 1/2 tsp.
• Pumpkin puree - 1 1/4 cups (I used canned)
• Buttermilk - 3/4 cup
• Vanilla - 1 1/2 tsp.
• Chocolate chips - 1 cup
• Powdered Sugar - 1-2 Tblsp. (optional topping)
  

1. Preheat oven to 350°F. Spray a 10 inch bundt pan with oil and then dust with flour.
2. In a large bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until creamy. Add in eggs one at a time, and continue blending on low until everything is blended well.
3. In a medium bowl, mix the flour, baking powder, baking soda and spices.
4. In another medium bowl, blend the pumpkin, buttermilk, and vanilla.
5. Add the flour mixture to the large bowl, and blend, and then add the pumpkin and buttermilk mixture.
6. When everything is just blended (don’t over mix), fold in the chocolate chips. I used dark chocolate, my favorite.
7. Spoon cake batter into pan, and then smooth the top flat.
8. Bake for about 45-50 minutes, until it springs back when touched or a toothpick comes out clean in the center of cake.
9. Cool the cake in the pan, on a rack, for 15 minutes.
10. As a precaution when removing from the pan, I slide a knife gently around the edges. Then place a serving plate over the top of the cake, and flip the pan and plate over. The cake will come out easily; if not, tap the pan gently.
    
11. Let the cake cool completely. In fact, this cake keeps well and tastes better after a day.
    
12. Before serving, dust the cake lightly with powdered sugar.

Pumpkin Chocolate Chip Bundt Cake

Tags: cake, chocolate chip, pumpkin