the kitchen

pumpkin chocolate chip bundt cake

2 min read

adapted from ny times, modified by taste of home and king arthur baking

Notes

  • yields 1 10-cup bundt cake
  • grate about half a thumb of fresh ginger, or ½ tsp ground ginger
  • sub sour cream and eggs for plain yogurt (1 cup)
  • if desired, 2 bars of chocolate
  • alternative spices cinnamon, 1 tsp nutmeg, ¼ tsp ground cloves
  • instead of oiling and flouring pan, make a roux and wipe on using paper towel/brush

ingredients

  • wet
    • 440 g light brown sugar
      • or equal parts dark brown sugar and caster sugar
      • september 2022: 220 g dark brown sugar, 110 g white sugar
    • ½ cup/114 g/1 stick softened unsalted butter
    • ½ cup olive oil
    • 2 large eggs
    • 1 15-oz/425 g can pumpkin purée
    • ½ cup sour cream
  • dry
    • 380-390 g flour
    • 2 tsp baking powder
    • 1 tsp baking soda
    • 1¼ tsp kosher salt (1 tsp normal salt)
    • 2 tsp ground cinnamon
    • 1½ tsp ground cardamom
    • ¼ tsp ground allspice
    • ¼ tsp ground black pepper
  • glaze
    • 2 tbsp unsalted butter
    • 100 g confectioner’s sugar
    • ¼ cup maple syrup
    • pinch of salt
  • 1-2 tbsp lightly toasted pepitas for garnish (optional)

instructions

  1. preheat oven to 350 F, oil/butter and flour bundt pan
  2. mix dry
  3. cream fats and sugar until fluffy. add eggs one at a time. add rest of wets
  4. evenly fold in dry
  5. bake until skewer comes out clean (about an hour). let cool in pan about 20 minutes, then invert onto rack
  6. for glaze, brown the butter. let cool and whisk in rest of ingredients. if too thin, add more sugar. if too thick, add a splash of water. the glaze should be thick but pourable
  7. let glaze set for a few minutes before serving