Pumpkin Chocolate Chip Bundt Cake
Adapted from Bon Appétit
2 sticks unsalted butter, at room temperature
2 1/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground allspice
¼ teaspoon fresh nutmeg
1 teaspoon salt
1 - 15oz can of pumpkin puree
3/4 cup well-shaken buttermilk
2 teaspoons vanilla
1 1/4 cups granulated sugar
3 large eggs
2 cups of chocolate chips
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.
Separately, whisk together pumpkin, buttermilk, and vanilla in a bowl.
Cream butter and sugar in a mixer. Mix in eggs, one at a time. On low, add flour and pumpkin mixtures in batches. Mix just until combined, do not over mix. By hand, fold 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 1 hour. Cool the cake in the pan, on a rack, for 15 minutes. Invert rack over cake and re invert cake onto rack. Cool completely before serving. Dust with powdered sugar, if desired.
The short answer is that there are many different sizes of bundt pans. I happen to own two - and 8 inch and a 9 3/4 inch. It is advisable, when making a bundt cake recipe that calls for a 10" pan to use the larger of the two that I own, no? I was literally in the kitchen ALL DAY yesterday, and I didn't think about it, and grabbed the 8". When my cake had cooled and I inverted it onto my plate half of it was still uncooked and the whole mess fell apart. So I was up til 10pm making another one. In the bigger plan.
So, don't repeat my mistake and make sure you are using the right sized pan OR making sure to adjust your cooking time according to the size that you are using!
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