Baker Street posted a chocolatey, pumpkiny, marbleized, swirled, glazed creation that was baked in a bundt pan. My choice was made!
original recipe on her site and decide for yourself.
The cake itself is moist and flavorful but it's also quite rich so I've
only had a small slice so far. Brian, on the other hand, has been
having it for both breakfast and dessert. Enjoy!
(Based on Baker Street recipe)
3 Sticks unsalted butter, at room temperature
3 Cups sugar
2 Teaspoons vanilla
1 1/4 Cups pumpkin puree (not pumpkin pie filling)
2 3/4 Cups all purpose flour
2 Teaspoons baking powder
1 Teaspoon salt
2 Teaspoons pumpkin pie spice (I used 1 teaspoon of spice and 1 of cinnamon)
3/4 Cup Dutch processed unsweetened cocoa
2/3 Cup buttermilk
In one bowl, beat in the pumpkin puree. Sift together 1 3/4 cups of the
flour, 1 teaspoon of the baking powder, 1/2 teaspoon of the salt and
all the spice. Add the flour mixture to the pumpkin batter and mix just
To make the chocolate half of the batter, whisk together the remaining
cup of flour, teaspoon of baking powder, 1/2 teaspoon of salt and the
cocoa powder. Alternate adding the flour mixture and the buttermilk
into the batter until blended.
Pour half the pumpkin batter into a greased and floured 12-cup bundt
cake pan. Spoon half the chocolate batter over the pumpkin layer.
Spoon another quarter of the pumpkin batter over the chocolate, all the
remaining chocolate over that and, finally, all the remaining pumpkin
over that. Swirl a butter knife through the cake mixture several times
each way. Bake in a pre-heated 350 degree oven for approximately 1 hour
or until a cake tester comes out clean. Remove from the oven and allow
to cool thoroughly before inverting onto a cake plate. Dust with
powdered sugar or glaze. Makes approximately 12 - 16 servings.