Pumpkin Chocolate Chip Bundt - Get ready for National Bundt Day!
Hello!
Just a quick post to tell you to grab your favorite Bundt pan! It's National Bundt Day on November 15th. You know me, I Like Big Bundts and I Cannot Lie!
Here's the Pumpkin Chocolate Chip Bundt Cake that I adapted from Love & Olive Oil's blog. If you want more ideas of what to bake, check out my I Like Big Bundts page for inspiration.
I was out of milk so I used evaporated milk. Also, I used Pumpkin Pie Spice rather than cinnamon, nutmeg and cloves spices.
Recipe: Pumpkin Chocolate Chip Bundt Cake
Adapted from Love and Olive Oil (Original Recipe)
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice (Trader Joe's)
1 cup granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 (15 oz) can pumpkin puree (not pie filling)
2 eggs, room temperature
1 teaspoon vanilla extract
1/2 cup evaporated milk (original recipe called for 1/2 cup whole milk but I didn't have any in the house at the time)
1 cup mini semisweet chocolate chips
Ganache Topping:
6 ounces (3/4 cup) heavy cream
6 ounces chocolate chips
Directions for Bundt Cake:
1. Preheat oven to 350 F. Prepare a 12-cup Bundt pan with baking spray or butter and flour.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt and spices.
3. In a stand mixer, cream sugar and butter until light and fluffy, about 2-4 minutes.
4. Add eggs, one at a time. Beat well.
5. Add pumpkin and vanilla. Beat well. It may look curdled, don't worry.
6. With the mixer on low, add flour mixture in three additions, alternating with two additions of milk.
7. Fold in chocolate chips.
8. Spoon batter into Bundt pan and smooth out. Baked 45-55 minutes until toothpick comes out clean.
9. Cool on wire rack for 30 minutes and then invert to cool completely.
10. When completely cooled, glaze with ganache.
Directions for Ganache:
1. Heat heavy cream until it barely simmers.
2. Pour over chocolate chips. Let sit for 1-2 minutes.
3. With a whisk, slowly mix together until everything is melted and smooth.
4. Let sit until pourable or spreadable consistency (depending on how you like your glaze) and spread on the cooled Bundt.
Some of my favorite Bundt pans:
Congratulations! Just now you have made Pumpkin Chocolate Chip Bundt - Get ready for National Bundt Day! with your own effort. I am happy, hopefully with this recipe article can make your life becomes happier. Find other recipes that are worth it for you to try at home only at Food Recipe
Thank you for reading Pumpkin Chocolate Chip Bundt - Get ready for National Bundt Day! And this post url permalink is https://chinesefoodsrecipe.blogspot.com/2015/11/pumpkin-chocolate-chip-bundt-get-ready.html Hopefully This can be useful. Do not forget to share this paper until it can be useful for your friends
0 Response to "Pumpkin Chocolate Chip Bundt - Get ready for National Bundt Day!"
Post a Comment