Updated on November 3, 2015
Pumpkin & Chocolate Chip Bundt Cake //
Ahhhh, Autumn. The season of crunchy walks over golden leaves, a gentle chill in the air on a sunny day, drinking pumpkin spice lattes (which I’m not sure are all that, personally!). I love this time of year. I’ve just had a friend visit and we Autumn’d our socks off. We walked through leafy parks. We drank hot cider. And we ate this delicious spiced pumpkin and chocolate cake.
Liberally spiced with cinnamon, nutmeg and mixed spice (just in case), and with a good amount of pumpkin in there just for good measure and bonus Autumn points. Pumpkin doesn’t actually taste of much, but it makes the cake deliciously moist and dense, whilst being a good carrier for all those seasonal spices. I’ve sprinkled mine with these glorious sugar crystals which I got in Finland. They are a little hard to get hold of in the UK, so you can use cinnamon sugar (just mix 2 tblsp cinnamon with 200g caster sugar) or dust with a sprinkle of icing sugar once it’s out of the oven.
150g caster sugar
100ml vegetable oil
200g canned pumpkin
4 tbsp sour cream
1 tbsp vanilla bean paste, or extract
4 tbsp ground cinnamon
1 tbsp ground nutmeg
2 tbsp mixed spice
pinch of salt
170g self-raising flour
100g milk chocolate chips
sugar crystals/cinnamon sugar, to decorate
. Pre-heat your oven to 180 degrees, gas mark 4. Thoroughly butter your tin and lightly dust with flour (I have an excellent spring form bundt tin from Ikea, it’s approx 25cm wide and perfect as you know your bakes won’t stick!)
. Mix together everything except the flour and chocolate chips, beating together until smooth and lump free.
. Weigh out your flour and add it a spoonful at a time, waiting til it’s all mixed before adding the next spoonful, mixing on a slow speed.
. Add chocolate chips and stir through. Sprinkle on sugar crystals, if using.
. Bake for 40 – 50 minutes, or until a skewer comes out pretty much clean.
. Once baked, allow to cool part way in the tin on a rack, then gently tip out.
Best enjoyed warm from the oven with a large cup of tea (or possibly hot cider!) Enjoy! xo
(Adapted from Izy Hossack’s recipe posted here)