Oh, don’t get excited. Well, at least not because you think we’re expecting. But you can join us in celebrating National Bundt Day and the fact that lots of other people we know are having babies these days. On Saturday, a grad school classmate welcomed a little Nora into the world. Then, Dan learned that his cousin had a little baby boy that they named Sean, and today is the due date for two different people we know.
But back to the bundts. Over the last thirty days, the Food Librarian has been baking and posting a bundt cake a day in a countdown to National Bundt Day. I’ve bookmarked so many of her recipes that I just couldn’t avoid making one to celebrate the big day, even though a bundt cake is a lot of dessert for just me and Dan. I had thought that I was going to make the banana chocolate marble cake since I’d been drooling over it since Mary posted it back on November 5. But when it actually came to National Bundt Day, I didn’t have any really ripe bananas, and I was feeling the call of pumpkin, since I had some fresh roasted pulp.
I wasn’t sure I would, but I liked the combination of the spices with the chocolate. Especially the good quantity of ginger. It gives it a nice spiciness that’s just right for fall.
If I did it again, the only thing I would do differently is add more chocolate glaze, so I’ve written it up accordingly below. Usually I’m one of those people who think that there can be too much chocolate, but here the other strong flavors can stand up to a heavy dose of chocolate, so I’d say go for it, even if you’re not feeding a chocolate addiction.
Marbled Pumpkin Chocolate Bundt Cake
A Yummy Things original
Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess.
Combine 12 tablespoons unsalted butter and 1 3/4 cups light brown sugar, packed, with an electric mixer, until light and fluffy. Add 3 eggs, one at a time, beating well after each addition and scraping down sides of bowl.
3/8 cup cornstarch
3/4 cup all-purpose flour
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
Blend to combine at low speed.
Add 3/4 cup buttermilk, mixing at low speed until smooth.
Add an additional 1 1/2 cups all-purpose flour, mixing at low speed until combined.
Add 1 1/4 cup pumpkin puree, and beat until combined.
Reserve 1 1/2 cups of batter in a small bowl. Add 1/4 cup of cocoa, and stir until well combined.
Pour 2/3 of pumpkin batter into your greased and floured bundt pan. Top with chocolate batter. Spoon the rest of the pumpkin batter on top of the chocolate batter. Run a knife through the batter gently to swirl.
Bake for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly pressed.
Turn cake out onto a wire rack to cool completely before glazing with chocolate glaze.
Chocolate buttermilk glaze
Adapted from Cooking Light
Combine in a small bowl:
1 cup powdered sugar
2 tablespoons cocoa powder
2 tablespoons buttermilk
1 tablespoon light corn syrup
Stir with a whisk to combine. Add up to 1 additional tablespoon of buttermilk to reach desired consistency.
Even if you missed National Bundt Day, this could be a good one to try if you’re looking for something a little different from pumpkin pie this Thanksgiving, or even if you just in the mood for nice autumn dessert.