Pumpkin Chocolate Chip Cake
8 Nov 2012
Have I mentioned that this is my favorite time of year? There’s nothing I love better than spice cake, so whenever I can break out pumpkin and add it in, I am a happy girl. This year, though, I thought of a little addition that would make it even better: chocolate chips.
When this cake is served warm, the chocolate is deliciously melted, and, at room temperature, ever so slightly crunchy. Next time I make this cake, I may throw in some pecans or walnuts too because I can never have too much of a good thing.
The batter is nice and thick, and this will make a large cake that will last at least…several days. You know, depending on how many people you have on hand to eat it…or how much you like pumpkin and chocolate.
You could easily put a glaze on this cake, but we like it just fine without one. Maybe I am already shifting into a Thanksgiving mindset, but I can’t help but think that a nice big dollop of vanilla whipped cream would be a perfect addition to this cake. Mmmmm.
Pumpkin Chocolate Chip Cake
Adapted from Martha Stewart
3 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons coarse salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon freshly ground nutmeg
2 cups canned pumpkin puree
2 1/2 cups sugar
4 large eggs
1 cup butter, softened
1 cup chocolate chips
-Preheat oven to 350 degrees. Grease an 8-to 10-cup Bundt pan; set aside.
-Sift flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together into a medium bowl; set aside.
-In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Add pumpkin and eggs, one at a time, on medium speed. Add flour mixture and chocolate chips; mix on low speed until just combined.
-Pour batter into prepared pan and transfer to oven. Bake until a cake tester inserted into the center comes out clean, 70 to 80 minutes. Transfer to a wire rack and let cool for 20 minutes before inverting cake onto rack or serving plate.
Nov 08, 2012 @ 06:29:32
Aaah, I slowly read and followed the steps of this recipe, just smelling all the rich, spicy goodness, and feeling the urge to get my hands in the enticing batter. Nope, not the same as getting actually eat the cake!
Nov 08, 2012 @ 22:25:19
I would gladly make it for you! Think of all the fun we will have at Christmas!
Nov 09, 2012 @ 04:36:38
That’s part of the problem. If I make it , I will eat it. And not slowly.
Nov 12, 2012 @ 21:07:17
That was my problem too!
Nov 08, 2012 @ 16:00:26
This looks beautiful and delicious, much like this glorious season! Pumpkin and fall are some of my favorite parts of life. And cake, too, of course. :o)
Nov 08, 2012 @ 22:26:01
Thank you! Yes, the best of all possible worlds! I never met a Bundt cake I didn’t like, but if it has pumpkin and chocolate, then all the better!
Nov 08, 2012 @ 16:32:54
I hope there’s one of these in my future the weekend of December 8th.
Nov 08, 2012 @ 22:26:41
All that’s left of this cake is one slice! I did make it a week ago, but we’ve made quick work of it! I will make you a new cake for when you come in town 😉
Nov 08, 2012 @ 22:05:21
Oh! this looks SO yummy. I just may have to bake one here!!
Nov 08, 2012 @ 22:26:57
I always fall for the siren song of pumpkin! 🙂
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