October is pumpkin season. Actually, I’m a fan of pumpkin treats year around but once fall hits, my cooking with pumpkin goes into overdrive. I simply can’t get enough of it. Fresh cooked pumpkin puree is the best but when the season isn’t right or you don’t have the time, canned puree will do. I always have a stash in my pantry since you never know when the inspiration to cook with pumpkin will hit.
My favorite way to use pumpkin is in baked treats and this this delicious cake adapted from Cooking Light magazine has quickly become a new fall favorite in my house. The cake is moist and dense and filled with spicy goodness. And as if that isn’t enough, it is flecked with chocolate chips. As an added bonus, the cake comes together quickly so it the perfect last minute dessert to add to your dinner table.
PUMPKING CHOCOLATE CHIP POUND CAKE w/ BUTTERMILK GLAZE
- Preheat oven to 350°. Lightly coat a 10 inch bundt pan with non-stick cooking spray then set aside.
- Place the granulated sugar, brown sugar and the butter in a large bowl. Using an electric mixer, beat on medium speed for 3 minutes or until well blended.
- Add the eggs, one at a time, beating well after each addition.
- Beat in pumpkin puree and vanilla extract.
- Combine the flour, cinnamon, ginger, nutmeg, allspice, baking powder, baking soda and the salt in a medium sized bowl.
- Add the flour mixture and the buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
- Fold in the chocolate chips making sure that they are evenly distributed throughout the batter.
- Spoon batter into prepared pan.
- Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.
- To prepare glaze, combine the buttermilk, sugar in a small saucepan over medium heat; bring to a boil.
- Cook 1 minute or until thick, stirring constantly; remove from heat.
- Drizzle cake with glaze.