Pumpkin Chocolate Chip Bundt Cake
Introduction
There’s something undeniably magical about fall treats and this Pumpkin Chocolate Chip Bundt Cake captures the very essence of autumn. This cake is rich with pumpkin spice and the delightful surprise of chocolate chips with every bite. Its warm aroma fills the kitchen, inviting everyone to gather around and indulge in this comforting dessert. Want this recipe delivered straight to your inbox? Subscribe now and never miss out on delicious seasonal delights!
Why You’ll Love This Recipe
The allure of this Pumpkin Chocolate Chip Bundt Cake lies in its harmonious blend of spices and textures. It’s easy to make and is sure to please the whole family. Not only does it capture the flavors of fall, but it also offers a fun and tasty twist on traditional pumpkin desserts. Whether served at a festive gathering or a cozy family dinner, this cake is sure to impress your loved ones with its moist interior and delectable chocolate bites.
Ingredients
– 2 1/2 cups all-purpose flour
– 2 tsp baking powder
– 1 tsp baking soda
– 1/2 tsp salt
– 1 tbsp ground cinnamon
– 1 tsp ground nutmeg
– 1/2 tsp ground cloves
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1/2 cup brown sugar, packed
– 3 large eggs
– 1 tsp vanilla extract
– 1 1/2 cups canned pumpkin puree
– 1 cup sour cream
– 1 1/2 cups semi-sweet chocolate chips
Necessary Tools
– Bundt pan
– Mixing bowls
– Whisk
– Electric mixer
– Spatula
– Wire rack
Ingredient Swaps and Additions
Feel free to make this recipe your own by adding a handful of chopped nuts for extra crunch. If you’re a fan of white chocolate, swap some of the chocolate chips for white chocolate chips. For a gluten-free option, use a gluten-free flour blend in place of regular flour.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and generously grease a bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the eggs, one at a time, mixing well after each. Stir in the vanilla extract.
5. Mix in the pumpkin puree and sour cream until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
7. Fold in the chocolate chips.
8. Pour the batter evenly into the prepared bundt pan and smooth the top.
9. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
10. Allow to cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely before serving.
Serving Suggestions
Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent touch. It pairs perfectly with a hot cup of coffee or a soothing chai tea, making it an impeccable choice for a brunch or dessert spread.
Pro Tips for Success
For a perfectly moist cake, don’t overmix your batter. Make sure all ingredients are at room temperature before you start; this ensures even mixing and a better rise in the oven.
Storing and Reheating
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To enjoy warm, simply microwave a slice for about 10-15 seconds.
FAQ Section
1. Can I freeze this cake?
Yes, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator before serving.
2. Can fresh pumpkin be used instead of canned?
Yes! Simply puree cooked pumpkin and use the same amount as the canned puree.
Conclusion
This Pumpkin Chocolate Chip Bundt Cake is a celebration of fall’s finest flavors combined into a simple, yet extraordinary, dessert. Its ease and versatility make it a go-to recipe for any autumn occasion. Don’t forget to leave a review, share your masterpiece, or tag us on Pinterest or Instagram!
Nutritional Information
Approximate nutritional information per serving: 340 calories, 18g fat, 44g carbohydrates, 5g protein.
