I promised there would be more pumpkin recipes. And here is a winner! This cake is TO DIE FOR. Well, I don’t know if I’d actually die for it…but it’s GOOD. Pumpkin….GOOD. Chocolate….GOOD. Together…GOOD! (Is anyone picturing Joey Tribiani right now?)
Well, just for fun:
Now that we’ve taken that trip down Joey lane…
Enjoy this cake. It’s GOOD!
Pumpkin Chocolate Chip Bundt Cake from Two Peas and Their Pod
1 C. unsalted butter, at room temperature
2 1/4 C. flour
2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. cinnamon
3/4 tsp. ground allspice
Pinch of fresh nutmeg
1/2 tsp. salt
1 1/4 C. pumpkin puree
3/4 C. well-shaken buttermilk
1 1/2 tsp. vanilla
1 1/4 C. granulated sugar
3 large eggs
1 1/2 to 2 C. Chocolate chunks or chocolate chips – depending on how much you want
powdered sugar for dusting, if desired
Preheat oven to 350°F. Spray a 10 inch bundt pan, then dust with flour, knocking out excess.
Whisk together flour, baking powder, baking soda, cinnamon, allspice, fresh nutmeg, and salt in a bowl. Whisk together pumpkin,buttermilk, and vanilla in a separate 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, while mixing on low.On low, add flour and pumpkin mixtures in batches, beginning and ending with flour mixture. Mix just until combined, don’t overmix. By hand, stir in the chocolate chunks.
Spoon cake batter into pan, smoothing top. Pound the pan on the counter to settle the batter. Bake until a toothpick comes out clean in the center of cake, about 45- 50 minutes. Cool the cake in the pan, on a rack, for 15 minutes. Invert rack over cake and reinvert cake onto rack. Cool completely before serving. Dust with powdered sugar, if desired.