Nothing beats a good ol’ pumpkin bundt cake for fall.A slice of thick, beautiful, spicy pumpkin cake with a cup of tea? A gorgeous way to start your Autumn morning.
I adore bundt cakes, the fact that they are so full of sugar, eggs and butter you wonder how all those ingredients can fit into one cake. How about the sheer impressiveness that they are when baked up and presented on a plate? That just can’t be beat.
However, my love is fickle. I kinda hate them when they fall apart on me.
This would be my apple spice bundt cake disaster a few weeks ago. I haven’t had a moment to try the recipe again, indeed, my temper just gets riled up again thinking about trying it.
We’ll wait until next year when I won’t have a temper tantrum baking it up.
My faithful pumpkin did no such thing to me. Ah, pumpkin, you always come through for me. no wonder you are one of my favorite baking ingredients to use.
I’m sure by now you’ve heard about my family’s obsession with all things pumpkin and chocolate. It’s our favorite taste combination in the fall, as you can tell from my Double Chocolate Pumpkin Cookies and The Ultimate Pumpkin Muffins recipes here on my site.
This chocolate chip pumpkin bundt cake has now joined the hallowed ranks of favorite chocolate pumpkin recipes. It’s so rich, dense and chock full of pumpkin chocolate bliss.
We ate it for breakfast. The kids took slices in their lunches. We had no problem demolishing this cake over the course of a few days. I did make a couple minor adjustments which I think made it all the better.
I used palm sugar in place of the brown, which I always think adds a slight caramel taste to baking. The recipe will be just as delicious with brown sugar but we liked how the palm sugar didn’t make this as sweet as it normally would be. You end up with a cake that is slightly more savoury – slightly, there still is a LOT of sugar in it – and then the chocolate chip taste “zings” a little bit more.
Palm sugar can be found in a nice large bag at Costco and I still haven’t used it all up after a couple months. I don’t use it all the time so one bag lasts me quite a while. I suggest that everyone give it a whirl and try substituting it in some of your recipes to see how you like the flavor it adds.
Happy Fall baking, everyone! Oh, how I love the bounty that Mother Nature gives us this time of year!
(Oh, and name this movie: (one of my comedy faves)
“This cake has a hole in it?!”
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- 3 cups all-purpose flour
- 1 teaspoons baking soda
- 2 tsp baking powder
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt (optional)
- 1 cup white sugar
- 1½ cups palm sugar (or brown sugar)
- 1 cup canola oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups pumpkin
- 1 cup of mini chocolate chips
- Preheat your oven to 350 degrees. Spray a 10-inch bundt pan with cooking spray and set aside.
- In a medium bowl, whisk together the flour, baking soda, spices and salt.
- In a large bowl, beat sugar and oil until combined. Add the eggs and vanilla, combine thoroughly.
- Add the flour mixture to the egg mixture slowly, beating well after each addition, adding the chocolate chips in with the last addition of flour.Combine thoroughly.
- Pour into prepared bundt pan, tapping the pan gently on the counter to release any air bubbles in the cake.
- Bake for 60 to 65 minutes, or until a toothpick/cake tester inserted in the centre comes out clean.
- Cool for 10 minutes then invert onto a wire cooling rack.