Sorry if I scared any of you with my mention of the pumpkin shortage. I went grocery shopping this weekend and it looks like pumpkin is back in full force. So stock up and try this pumpkin chocolate chip bundt cake.
2 sticks unsalted butter, at room temperature
2 1/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
3/4 teaspoon ground allspice
Pinch of fresh nutmeg
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (I used Libby’s, not pumpkin pie filling)
3/4 cup well-shaken buttermilk
1 1/2 teaspoons vanilla
1 1/4 cups granulated sugar
3 large eggs
Chocolate chunks or chocolate chips ( I used E. Guittard milk chocolate bars and chopped them)
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.
If you like this pumpkin cake, you might also like:
Pumpkin Butterscotch Cake from Peabody
Apple Pumpkin Cake from Zoe Bakes
Pumpkin Cake Roll from Two Peas and Their Pod