Friday, September 7, 2012

Pumpkin and Dark Chocolate Chip Bundt Cake

I know, I know...summer isn't quite over! I just couldn't help myself! With the "soft" launch of Pumpkin Spice lattes at Starbucks and fall decorations stocked in the stores, I had no other choice but to buy a bundt pan and a few cans of pumpkin. This cake was moist and delicious...so make it when you're ready for fall and try to save a slice or two for your friends.


Spiced Pumpkin Bundt Cake with Dark Chocolate Chips
Time: 20min Prep and 50-55min Bake

Ingredients:

Cake
- 2 1/2c Flour
- 1c Brown Sugar and 1/2-3/4c White Sugar
- 4z or 1/2c of Light Sour Cream
- 15z Can of Pure Pumpkin
- 4 Eggs
- 1/2-3/4c Dark Chocolate Chips
- 1/2tbsp Vanilla
- 1c Butter, Softened
- 2tsp Baking Powder
- 1/2tsp Baking Soda
- Pinch of salt
- 1 tbsp Cinnamon
- 1/2tsp Nutmeg
- 1/4tsp Allspice
- 1/8 tsp of each: Clove and Ginger

Powdered Sugar Topping
- 1-2 tbsp Powdered Sugar
- 1tsp Cinnamon
  1. Preheat your oven to 350 degrees. 
  2. Mix together your dry ingredients: Flour, Spices, Baking Soda, Baking Powder. Set aside in a medium bowl.
  3. Cream the butter and sugar together in a mixer or with a hand mixer. Slowly add in the eggs, one at a time. Continue scraping down the bowl and add in the vanilla. 
  4. Slowly add in the dry ingredients to the butter and egg mixture, continue to scrape the bowl to ensure everything is mixed well. I split the flour into three different pours.
  5. Once everything is in, pour in your pumpkin and chocolate chips and fold it into the cake mixture.
  6. Pour cake into a greased and floured ( I used Baking Pam) bundt pan and place in the oven for 50-55mins. 
  7. Check with a toothpick to make sure it's ready! Once it's ready to be pulled out, place the bundt pan on a cooling rack for about 30mins. When it's cool enough, place the cake plate underneath and flip the cake out! Place your powdered sugar topping in a sifter and dust it onto the cake. You can make a glaze or frosting and serve as you wish!

Spiced Cream
- 1/2c Whipping Cream
- Pinch of Allspice
  1. Mix cream until it begins to thicken and add in a pinch of allspice. Don't overmix the cream...it will taste fine, but as the husband did...it will curdle a bit!



2 comments:

Jamie @ Love Bakes Good Cakes said...

I am so ready for Fall baking - added this to my list to make :) Pinned!

Eat. Love. and Be Merry. said...

Jamie, I jumped ahead of myself with fall haha! Hope you enjoy it. Can't wait to see your fall goodies!