The pumpkin spice bandwagon is in full swing in the fall of 2015, and they have pumpkin spice flavor in every snack food you can think of. (I passed up on the pumpkin spice potato chips and didn't try them.) That's because when it's done right, it's delicious. This is a chocolate chip pumpkin spice cake, coated with a sugar and pumpkin spice glaze. It was baked in a cast iron bundt pan, using this recipe:
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1 cup brown sugar
- 2 teaspoons molasses
- 3 large eggs
- 3/4 cup (1 and 1/2 sticks) unsalted butter, room temperature, cut into 1-inch pieces
- 2 cups pumpkin puree
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 10 to 12 ounces semisweet chocolate chips
Grease and flour your bundt pan. Preheat the oven to 325 degrees F.
Mix all ingredients together in order, except the chocolate chips. After the batter is mixed together, stir in the chocolate chips. Bake for 75 minutes (1 hour and 15 minutes), as the pumpkin needs all of that time to bake. Remove from oven, and cool the iron pan for 20 minutes before flipping.
I wanted a shiny clear glaze on this cake, so this was my ganache attempt: Boil 1 cup water, stir in 1 cup sugar, stir to dissolve. Add 2 teaspoons cinnamon, 1 teaspoon cardamom, 1/4 teaspoon ground ginger, 1/2 teaspoon ground nutmeg. Boil for 15 minutes -- stirring constantly! -- to reduce the liquid and thicken it. Pour into a metal bowl and let it cool to room temperature.
Let the cake cool after flipping, before adding the glaze. Top with crystal baking sugar.
bon appetit
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