This is the Bundt cake I mentioned in my previous post. I was supposed to post this first, but I wanted to share the pancakes first.
It’s a long weekend before school starts. I wanted to bake something that my family and I can have for afternoon snack besides fruits. Something autumn and complements hot drinks like tea, coffee, and hot chocolate (for the children). Apples and pumpkin are the only fruits that are popular during autumn season. My youngest is allergic to apples, so that leaves me the pumpkin to make. I thought of combining pumpkin, chocolates and pumpkin spice. And this is how it turned out.
I created this recipe just last night. I was surprised that the batter separated. Maybe it was the way I swirled the chocolates, or maybe I put too much melted chocolates. The most amazing part is how the supposed swirled melted chocolates came together and part of the batter separated. I was expecting a marbled effect, but this is what I got. It’s like magic. But, I didn’t name it that way because I just created it and I am not sure if it will have the same result. However, I hope it does when you bake it to make it more exciting. This cake is so divine and so moist and perfect for brunch or just a snack. A very good way to welcome autumn and enjoying pumpkins. 🙂
Preheat the oven to 350 degrees. Prepare the ingredients.
- As I was mixing the ingredients, I added pumpkin pie spice in the batter that is why it’s not in the picture.
- Due to variations on all ovens, baking time may require adjustments.
- 3 cups all-purpose flour
- 1 (15 oz) can pumpkin puree
- 2 cups firmly packed brown sugar
- 2 eggs
- 3/4 cup butter, softened at room temperature
- 2 teaspoons baking soda
- 2 teaspoons pumpkin pie spice
- 1 packet of Duncan Hines Pumpkin Spice Frosting Creation flavor mix
- 2 cups buttermilk
- 1-1/2 semi-sweet chocolate chips, melted and divided
- Chocolate ganache or caramel (optional)
Generously coat the Bundt pan with baking spray with flour and set aside.
Sift flour, pumpkin spice frosting mix, baking soda, and McCormick pumpkin spice in a bowl. Mix to combine. Set aside.
Melt the chocolates. Add the chocolates in a double boiler. Place it on top of a pot with water over low heat. Stir until all chocolates are melted.
In a stand mixer, cream together butter and sugar. Add the eggs and beat for 5 seconds.
Add the pumpkin and beat until just combined.
Alternating, add 1/2 of the flour mixture and 1/2 of the buttermilk mixture. Mix until just combined. Add the rest of the flour mixture and buttermilk. Beat in low speed until smooth about 2 minutes, scraping the sides and bottom of the bowl as needed. Do not over beat or you will end up with a chewy cake.
Pour half of the batter into the Bundt pan.
Add half of the melted chocolates to the batter.
Swirl with a knife. Add the remaining batter and do the same. Note: I added cinnamon sugar on top along with the melted chocolates. You can add them too if you want. Just mix 2 tablespoons sugar and 1 tablespoon cinnamon. Sprinkle on top of the batter first before adding the melted chocolates. Swirl and bake for 55 minutes to 1 hour.*
This cake is so moist and dense. Let it cool for at least 20 minutes before removing it from the pan. Cool completely in a cooling rack before cutting. Drizzle with chocolate ganache or caramel if you prefer. I would love to have drizzled it with chocolate ganache, but I was very impatient. I wanted to taste it before I went to bed. It was very late in the evening when it was done baking. I wanted to get my zzz…. 🙂
Serve a la mode or by itself with a cup of tea. Enjoy 🙂