As soon as the calendar says it’s officially fall, I think it’s fair game for pumpkin recipes. Pumpkin is one of those ingredients you can fold into soups, stews, pasta or use in sweets like; ice cream, fudge, cakes and cookies. It can be eaten savory or sweet in so many recipes, spooned straight from a can, or roasted fresh right in its skin. Pumpkin is one of those versatile vegetables, representing not only the change of season, but the cuisine we will enjoy over the months ahead.
Bundt Cake is a one-bowl wonder for the most part, especially if it’s not frosted or filled. In this recipe, my Pumpkin Bundt has a nutty center and a thick chocolate drizzle, which makes it appealing to not only the pumpkin lovers, but the chocolate lovers alike. This cake is baked in one vessel, as opposed to a layer cake, and it has the most tender crumb you can imagine.
The combination of pumpkin, pecan and chocolate always leaves you wanting another slice, even after a meal. I think it’s a recipe that represents the beginning of a wonderful season ahead.
3 cups all-purpose flour + more for pan
1 teaspoon butter, for pan
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt
1 cup packed light-brown sugar
2/3 cup granulated sugar
1/4 cup maple syrup
1 cup vegetable oil
3 large eggs
15 ounce can pumpkin
1 cup buttermilk
1 cup roasted and chopped pecans
1/4 cup light brown sugar
1/2 cup heavy cream
9 ounces semi-sweet chocolate, chips or chopped
- Preheat oven to 350 degrees. Grease and flour 10-cup Bundt pan, set aside.
- In a large bowl, whisk together flour, baking soda, cinnamon, cloves, nutmeg and salt.
- In a stand mixer or another large bowl, whisk together brown sugar, granulated sugar, maple syrup and oil on high speed for 2 minutes. Add eggs one at a time, mixing in between each addition. Add dry ingredients, alternating with pumpkin until incorporated. Add buttermilk and mix for 30 seconds. Remove bowl from stand and stir by hand to combine.
- Spoon half of batter into prepared pan. Mix together Filling ingredients and sprinkle over batter. Top with remaining cake batter and smooth out on top.
- Bake in oven for 55-60 minutes or until toothpick comes clean. Remove cake from oven and let cool for 45 minutes. Loosen edges and center with knife and invert on a cake plate. Let cool to room temperature.
- For Drizzle – In a microwave safe bowl, add cream and heat for 2 minutes. Add chocolate and whisk until smooth. When cool to touch, drizzle chocolate over cake. Place cake in refrigerator to set and remove 2 hours before slicing. Enjoy!