pumpkin bundt with a milk chocolate chip and cinnamon sugar ribbon

and the bundt love continues.  the latest recipe to join the club, a pumpkin coffeecake with a ribbon of milk chocolate chips and cinnamon sugar.  just one more example of how versatile that base recipe i love to use is and how easy it is to transform it into something completely different each time.  this cake was headed out to the garden and since only a few volunteers came out, i had a lot of cake left over.  not to worry, i had to work the next morning and the cake went with me; my coworkers devoured it and all i had left was a dirty cake plate.  the use of milk chocolate chips means that the chocolate does not dominate the flavor profile-it gives just a hint of chocolate along with a little spice of the cinnamon and that is a good thing for those folks who are not big fans of chocolate or spiced chocolate.

sometimes, all a bundt cake needs is a little dusting of powdered sugar to dress it up.  a beautifully sculpted pan doesn’t hurt either!  this one was a christmas gift from my mother in law and i have used it several times now.  now matter how simple the cake is, the pan makes it look rather elegant.  almost too elegant, i have to tell people, “please, go ahead, cut it!  have a slice!” because they are almost afraid to do just that.

pumpkin bundt cake
with a milk chocolate chip and cinnamon sugar ribbon
makes 1 bundt cake serving 12-16
6 ounces unsalted butter, softened
2 cups granulated sugar
1/2 teaspoon salt
3/4 cup pumpkin puree
3 large eggs
3 cups all purpose flour
1 tablespoon baking powder
1-1/2 teaspoons pumpkin pie spice
3/4 cup buttermilk
1/2 cup milk chocolate chips
2-3 tablespoons cinnamon sugar
powdered sugar

preheat the oven to 350.  grease and flour the tube pan and set it aside.  to make the batter, place the butter, pumpkin puree, sugar, and salt into the processor bowl and process until smooth.  with the motor running, add the eggs, one at a time and process until mixed.  scrape the bowl and pulse a few times to be sure it is combined.  dump the batter into a large mixing bowl; the rest of the recipe is combined by hand with a rubber spatula or a large wooden spoon.

place the flour, baking powder and pumpkin pie spice into a sifter or a mesh strainer and sift it over the batter.  fold the mixture a few times, sprinkle the buttermilk over the batter and fold it together.  carefully place half of the batter into the prepared pan and spread it out so there are not huge gaps and vacant areas-it does not need to be perfectly level.  sprinkle the cinnamon sugar over the batter in the pan and top with the milk chocolate chips.  carefully spread the remaining batter over the ribbon and bake until a pick inserted comes out clean, about 1 hour.  cool the cake in the pan for 20 minutes and then remove it from the pan and allow it to cool completely on a rack.

once the cake has cooled and is still on the rack, give it a liberal dusting of powdered sugar and then carefully place it on the serving plate.  the cake is best cut when completely cool.  to store, keep it covered in a cake container at room temperature up to 2 days.  to store in the freezer for up to a month, cut and wrap slices well in plastic and place them in a plastic container or bag before freezing.  thaw the slices, still wrapped in plastic, at room temperature.

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