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Pumpkin-Spice Cake with Chocolate Chips

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This pumpkin cake recipe from pastry chef Katherine Thompson satisfies both seasonal and cocoa cravings.

  • Servings: 12

Source: The Martha Stewart Show

Ingredients

For the Cake

  • Nonstick cooking spray with flour
  • 3 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons coarse salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon freshly ground nutmeg
  • 2 cups canned pumpkin puree
  • 2 1/2 cups sugar
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 1/4 cups chocolate chips

For the Creme Fraiche Glaze

  • 3 tablespoons creme fraiche
  • 3/4 to 1 cup confectioners' sugar, sifted

Directions

  1. Make the cake: Preheat oven to 350 degrees. Spray an 8-to 10-cup Bundt pan with cooking spray; set aside.

  2. Sift flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together into a medium bowl; set aside.

  3. In the bowl of an electric mixer fitted with the paddle attachment, mix together pumpkin, sugar, and eggs on medium speed. With the mixer running, slowly add oil. Add flour mixture and chocolate chips; mix on low speed until just combined.

  4. Pour batter into prepared pan and transfer to oven. Bake until a cake tester inserted into the center comes out clean, 70 to 80 minutes. Transfer to a wire rack and let cool for 20 minutes before inverting cake onto rack or serving plate.

  5. Make the creme fraiche glaze: Meanwhile, in a small bowl, mix together creme fraiche and 3/4 cup confectioners' sugar until smooth. Add more confectioners' sugar as necessary to reach desired thickness. Drizzle glaze over cake and serve.

Reviews Add a comment

  • mrsbimmer
    10 DEC, 2011
    this is a wonder cake but i changed it around a little. It calls for 2 cups of pumpkin I just put one can in because for two cups I had to buy two cans and I wasted over half a can of pumpkin. also i threw a bag of white chocolate chips in it it made it so moist. Also duncan hines has a frosting in a bottle you can use instead of the creme fraiche and they did have a coupon on there website.
    Reply
  • emgiddings
    1 NOV, 2011
    I made this cake to take to my bible study. Everyone raved about it. But, it takes hours to make creme freiche, so plan to do that the day before. The cake was a little dry, but maybe I put too much flour in it. But no one noticed my mistakes: they loved it. Also, I did not have a bundt pan, K mart was all out, so I went to a thrift shop and there it was for $8, so I was lucky. yummmmmmmm
    Reply
  • MS10755027
    1 NOV, 2011
    made Dio de los Muertos baskets for my grown kids. included pumpkin bundt cake. used brite tissue inclosed a sugar skull & and bride& groom card also magnet . they loved it...
    Reply
  • MS10755027
    25 OCT, 2011
    i wanted 2 cakes instead of one, so i used loaf pans. i was short 1 1/2 cup white sugar so, added 1 cup br.sugar. almost forgot the oil & mixed by hand due to no mixer.. i'm sending it to the kids. hope it will work.
    Reply
  • JoyBugaloo
    22 OCT, 2011
    This cake is EXCELLENT and perfectly autumnal. I made a few changes, though. First of all, I used 1 1/2 cups white sugar and 1 cup brown. The cake is probably a duller orange color, but I like more of a caramel flavor. I also added a teaspoon of vanilla to the batter, and a scant cup of toasted, chopped pecans. And I took the cloves down to 1/8 teaspoon, because I find that flavor overpowering. Also, I used sour cream instead of creme fraiche in the glaze. Turned out very yummy!
    Reply
  • Zuckererbse
    22 OCT, 2011
    Can anyone tell me which cake pan exactly this is? 12-cup Anniversary or Collection Original nonstick? The cake came out perfectly, and looked scrumptious!
    Reply