As the leaves transform into vibrant hues and the air turns crisp, there’s nothing quite like indulging in the ultimate fall comfort. It’s pumpkin season, and the markets are loaded with different types and shapes of pumpkins this week. I made two pumpkin cakes this week and I knew I had to share them with you as soon as possible. This one was especially popular with the kids. They were so fascinated with the chocolate chips that they didn’t notice there was any pumpkin in there.
Step-by-step: How to make a pumpkin cake
Preheat the oven at 325°F /165°C/ Gas Mark 3 Pan: Grease and flour a 6-cup bundt pan, and dust off excess flour.
Dry ingredients – In a bowl, combine the flour, baking powder, baking soda, salt, and all the spices (pumpkin spice, cinnamon, ginger, nutmeg) – and set aside. Wet ingredients: With the whisk attachment, whip the eggs for a minute in a bowl of a stand mixer. Then, gradually add the sugar a little at a time. Once all the sugar is in, continue to whip until the light and foamy ribbon stage is reached. Next, gradually add the oil, sour cream, and pumpkin puree.
Combine: Then, add the flour mixture, followed by the chocolate chips. Pour the batter into the prepared bundt pan. Spread evenly with a spatula. Bake: Transfer to oven and bake for 40 to 45 minutes until a toothpick inserted in the center comes clean. Cool in the pan for 10 minutes. Then, invert and cool completely on the cooling rack.
Sugar glaze: Combine powdered sugar, milk, and vanilla in a measuring cup. Pour over the cooled cake with a spoon as shown in the video. Garnish with chocolate chips.
Frequently asked questions
Creative Variations
One simple way to mix things up is by adding different spices to your cake batter. While cinnamon and nutmeg are the usual suspects, don’t be afraid to explore flavors like ginger, cloves, or even a dash of cardamom. These spices can add an unexpected depth and warmth to your cake, making it even more comforting on a crisp autumn day. If you’re feeling adventurous, consider incorporating other mix-ins besides chocolate chips. Chopped nuts like pecans or walnuts can lend a delightful crunchy texture to each bite, while dried fruits like cranberries or raisins can add a pop of tanginess. You could even experiment with a small amount of shredded coconut or grated orange zest for an unique twist. For those with dietary restrictions or preferences, there are plenty of alternatives to make a chocolate chip pumpkin cake that suits their needs. If you’re looking for a gluten-free option, consider using a blend of gluten-free flours or almond flour instead of all-purpose flour. To make the cake vegan, you can replace the eggs with ingredients like mashed banana, applesauce, or flaxseed mixed with water. And for those looking to cut back on sugar, try using a natural sweetener like maple syrup or honey instead.
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