Featured Recipe
Pumpkin Choc Chip Bundt
By Kate
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A pumpkin bundt with chocolate chips. Uses a 10-12 cup pan. Sugar and eggs whipped for air. Oil and vanilla for moisture. Dry ingredients mixed carefully with sour cream for balance. Chocolate chips folded in last. Bake until toothpick shows moist crumbs, no raw batter. Frosting whipped thick, can tweak consistency with milk or powdered sugar. Grease pan with butter and flour or shortening. Sub potatoes for pumpkin or yogurt for sour cream in a pinch. Cook until edges pull away, tap to settle batter, smell nutty pumpkin roasting aroma. Slice thick, twelve servings typical.
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Prep:
30 min
Cook:
50 min
Total:
Serves:
12 servings
cake
dessert
fall recipes
Introduction
Mid-fall, the kitchen smells like the spicy earthiness of pumpkin stirred into batter. You want moist, not dense. Chocolate chips tucked inside for bursts of melty sweetness. The difference is in the timing and care. Too hot oven scorches the sugars on bundt’s surface, too cold makes it heavy. That sugar and egg whip builds the lift needed to bounce back soft crumb. Sour cream balances moisture and tang sharp enough to cut sweetness but not overpower pumpkin. Think layered textures — frosting thick and chill-counterpoint to warm slice. Greasing that pan well saves frustration later. Tossing chips in flour is classic for pull-up suspension, not sinking to bottom. Using your senses—aroma, sight, toothpick test—always beats the clock. Bundt cakes are forgiving but impatient.
Ingredients
About the ingredients
Flour mix is the skeleton—don’t skimp on measuring. Too much leavener? Bitter aftertaste. Spices need to be fresh; old nutmeg or cinnamon robs complexity. Use canned pumpkin puree, no substitutes, or fresh cooked and mashed pumpkin with water drained first. Oil keeps it tender. If no sour cream, Greek yogurt or creme fraiche works—same tang, maybe less fat. Eggs bring structure and moisture; don’t overbeat or scramble them. Brown sugar adds molasses warmth; swapping all granulated sugar flattens flavor. Chocolate chips can be bittersweet, milk, or even white for variation. Make sure softened butter and cream cheese are room temp for silky frosting; cold ingredients create lumps. Milk in frosting is flexibility—too thick? Thin it slowly.
Method
Technique Tips
Grease pan thoroughly, inside curves trap batter otherwise. Whipping eggs and sugar aerates batter—don’t skip time or speed. This is your rise builder in dense batter. Beat pumpkin and oil just to bring together; overmix means tough crumb. Alternate adding dry and wet reduces gluten development and incorporates sour cream evenly. Folding chocolate chips last keeps batter aeration intact and avoids breaking chips. Tapping pan removes air bubbles that become holes in cake. Oven temperature ±5°F accounts for home oven quirks; use visual cues—edges pull back, golden color. Toothpick test means no wet batter on probe; a few crumbs cling to toothpick, cake’s done. Don’t skip cooling before unmolding; still-hot cake will break. Frost only when fully cooled to avoid melting. Adjust frosting thickness depending if you want drip or spread style. Store cake covered at room temp 48 hours, then fridge due to cream cheese. Warm slices before serving for best taste.
Chef's Notes
- 💡 Grease that bundt pan thoroughly. Butter, flour or shortening ensure clean release. No bare spots—sticky disasters await you.
- 💡 Sift dry ingredients. Even distribution prevents flour pockets. Over-mixing toughens crumb. Fold this way, that slow. Keep air pockets intact.
- 💡 Eggs and sugar need time. 3 1/2 minutes is key for that airy texture. Pale yellow means you're on track. Don't rush it.
- 💡 Folding chocolate chips? Dust them with flour first. Keeps them suspended. Avoid sinking. Gentle with the batter. No vigorous stirring.
- 💡 Cool that cake max 12 minutes in pan. Invert quickly on wire rack. If stuck, use paring knife. Let it cool completely before frosting.
Kitchen Wisdom
What to do if cake sinks?
Check oven temp first. Maybe underbaked. Too much sugar? Too many chips? Bake longer if it looks wet.
Alternatives for ingredients?
Swap pumpkin with mashed sweet potatoes. Greek yogurt for sour cream? Works just fine. Use what’s on hand.
How to store bundt cake?
Cover tightly at room temp 48 hours. After that, it's fridge time. Cream cheese frosting needs it.
Can I freeze the cake?
Yes, wrap well. Up to three months. Just thaw at room temp before serving. Cake stays moist, flavors intact.
