Pumpkin Cake – moist, delicious and the perfect recipe for fall! Add some chocolate chips and it’s my idea of awesome 🙂
Pumpkin anything is a favorite of mine whether it be pumpkin cookies, pumpkin bread, heart healthy pumpkin pie or pumpkin cupcakes. Add a trio of my favorite
When I made this the other day I found I had everything I needed already on hand. I like to keep a well-stocked pantry. 😉
1 1/2 cups all-purpose flour
1/2 cup cake flour
1 1/2 tsp.
1/2 tsp. salt
1/2 cup of each – semi-sweet mini
11 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 1/2 tsp. vanilla extract
10 ounces plain solid-pack 100% pumpkin in a can (2/3 of a standard-sized can)
Preheat oven to 350°.
Grease and flour or use a
Sift the all-purpose flour, cake flour,
Place your chips in another bowl and gently toss with 1 1/2 tablespoons of the sifted mixture to coat.
Cream the butter with a mixer in a large mixing bowl for approximately 3 minutes until it’s fluffy. Add the granulated sugar 1/2 cup at a time beating thoroughly after each addition. Add eggs one a time beating for 30 seconds after each addition. Add the vanilla extract and beat just until incorporated.
On low speed add the pumpkin and blend until combined. The mixture will look like it’s curdled at this point but it will smooth out in the next step.
Again on low speed add the sifted mixture in 3 additions beating just until incorporated.
Gently stir in the chocolate chips.
Spoon the batter into the prepared Bundt cake pan and smooth the top with a rubber spatula.
Bake for 1 hour testing with a wooden pick or a cake stick for doneness. Add additional time in 5 minute increments if necessary until baked through.
Once the cake is done
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