Jonathan and I went home this weekend for my birthday hoo ha. My grandma and mom created a massive feast for our family par my request, complete with turkey, two kinds of potatoes, green beans, and spinach salad. Très délicieux. I said I’d create my birthday cake (mostly because I wanted to try out my new recipe creation and I felt slightly guilty for their countless hours of food prep). Thus, the Pumpkin Chocolate Chip Spice Cake with Cinnamon Glaze found its way onto our tables and into our mouths successfully.
Here’s a little factoid about myself. I have this problem where its really hard to digest stuff ( i.e. lactose, gluten, preservatives etc). Bottom line: lack of enzymes. Ainsi, most things I make are lactose free, whole grain (having less gluten content) and organic. For the past few months, I’ve been on Benebiotics, these SUPER probiotic supplements which have helped by great leaps and bounds. So if you suffer from any kind of stomach problem, I suggest getting on these stat.
Anyways, in this cake, I use a combination of white-whole wheat flour, whole wheat pastry flour, and a little all purpose. I find that white-whole wheat really does wonders. If you like to bake but hate the tummy aches from all that glutinous mess, I’d give it a shot. (Note: make sure you sift the flour really well so your product isn’t stiff and flat).
Next, beat the butter and brown sugar until very light in color and fluffy, about 3 minutes.
Beat the eggs and vanilla in a small bowl to blend. With the mixer on low speed, add egg and vanilla mixture to the creamed butter and sugar. Add pumpkin and blend well.
With the mixer on the lowest speed, add the flour mixture and buttermilk alternately, beginning and ending with the flour mixture. If you dont have buttermilk (which I never do) you can create it using a combo of milk and lemon juice found here.
Make sure your baking pan is nice and coated. I have a really fun rose-shaped bundt pan
that’s great for cakes. However, because of all the ridges, it takes a lot of Pam and flour to coat the inside well.
Scrape down the bowl and add semisweet chocolate chips. Finish mixing by hand.
Bake for about 40 minutes or until a knife comes out clean. Top with cinnamon glaze if preferred.
Pumpkin Chocolate Chip Spice Cake with Cinnamon Glaze
Prep Time: 20 minutes
Baking Time: 40 minutes
Background Music: Yoü and I- Lady Gaga
¾ cup white wheat
½ cup whole wheat pastry
¾ cup all purpose
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
1 stick unsalted butter, at room temperature
1 ½ cups firmly packed light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup canned pumpkin puree
½ cup buttermilk, at room temperature
1 1/4 cups powdered sugar
3 tablespoons milk
1. Preheat the oven to 350 degrees and position oven rack in center. Lightly coat an bundt pan with nonstick cooking spray.
2. Sift flour, baking soda, baking powder, salt and spices into a medium bowl and set aside.
3. Beat the butter and brown sugar until very light in color and fluffy, 3 minutes.
4. Beat the eggs and vanilla in a small bowl to blend. With the mixer on low speed, add the egg and vanilla mixture to the creamed butter and sugar.
5. Add the pumpkin and blend well.
6. With the mixer on the lowest speed, add the flour mixture and buttermilk alternately, beginning and ending with the flour mixture.
7. Scrape down the bowl and add semisweet chocolate chips, finish mixing by hand.
8. Bake for about 40 minutes or until a knife comes out clean. For cinnamon glaze, combine 1 1/4 cups powdered sugar, about 3 tablespoons milk, a few drops of lemon juice and two shakes of cinnamon. Mix milk into sugar. If needed, add more milk, 1 tablespoon at a time, to achieve desired consistency. Drizzle over cake.