Pumpkin Chocolate Chip Bundt Cake
Ingredients
-
2
sticks
unsalted butter
-
2 ¼
cups
flour
-
2
teaspoons
baking powder
-
1
teaspoon
baking soda
-
1 ½
teaspoons
cinnamon
-
¾
teaspoon
ground allspice
-
1
pinch
fresh nutmeg
-
½
teaspoon
salt
-
1 ¼
cups
canned solid-pack pumpkin
-
¾
cup
buttermilk
-
1 ½
teaspoons
vanilla
-
1 ¼
cups
granulated sugar
-
3
large
eggs
-
to taste
chocolate chunks or chocolate chips
Instructions
- Preheat the oven to 350°F and prepare a bundt pan by spraying it and dusting with flour.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt.
- In another bowl, whisk together the pumpkin, buttermilk, and vanilla.
- In a large bowl, beat the butter and sugar until creamy, then add the eggs one at a time while mixing on low.
- Gradually add the flour and pumpkin mixtures in batches, starting and ending with the flour mixture, mixing until just combined.
- Gently stir in the chocolate chunks by hand.
- Spoon the batter into the prepared bundt pan and smooth the top, then pound the pan on the counter to settle the batter.
- Bake for about 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
200mg
Cholesterol
40mg
You might also like