Yummy things

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Yummy things
Random musings on happenings in my kitchen and my life, in Durham, NC


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About me
Hi! I'm Lindsey.

I'm a health educator, like to run at a slow, but steady pace, teach group fitness classes, and do my best to keep up with my family that's spread across the country. In the midst all of that, playing in the kitchen is one of my favorite stress relievers and creative outlets, so this blog chronicles some of my favorite cooking and baking adventures, but in the process it also tells the story of the rest of my life.

Like many people in the Triangle area, I'm a transplant. After spending the first 21 years of my life in the midwest, I've been settled in North Carolina for seven years. One of the things I love most about the area is the diversity of local farms, farmers' markets, and great food, so I follow lots of local food happenings, but I also keep up with my fair share of Midwestern favorites.

If you like what you find here, feel free to drop me a note and email Yummy things. I'd love to hear from all of you out there!
Mon Nov 16

A bundt in the oven

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.

So I took inspiration from the banana recipe and Martha’s spicy pumpkin bundt cake and made my own marbled pumpkin chocolate bundt cake.  Yum!

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.

Add:
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.