Pumpkin Chocolate Chip Bundt Cake & How Recipes Work on This Site

May 23, 2012

Perhaps you’ve wondered about the timing of recipes, how I get the photographs, if I plan everything out.  Perhaps not.

But if you’re wondering why this photograph showcases 1/2 of a Pumpkin Chocolate Chip Bundt Cake I can tell you it is because we ate the other half. Last night. For dinner.* So that’s all I can photograph now.

 

 

 

 

 

 

* Full disclosure – I served it with a platter of vegetables, homemade butter bean hummus my 5-year-old made, and strawberries which were eaten by three kids and rejected by the oldest who shrugged and said, “I think I’m off them.”)

Pumpkin Chocolate Chip Cake in a Bundt Pan

You will notice that this recipe is written differently than others on this site. I created it for my son, Daniel, who loves to cook and to bake and this is his preferred way to read a recipe, feeling it is easier to go from start to finish with ingredients and directions at the same time. Something to consider when having kids cook. If I were making this for a bakery, I would increase the sugar and swap out the applesauce for oil, but as this is frequently made, I try to keep it lighter/healthier.

Mix gently:

½ cup applesauce

1 can pumpkin

1 whole egg

3 egg whites

2 tbsp olive oil

3 tbsp Greek yogurt

1 mushed up banana

1/3 cup milk

1 tsp vanilla

Add in:

1 ½ cups whole wheat flour

1 ½ cups white flour

½ cup brown sugar

¼ cup white sugar

1 tsp salt

1 tsp baking soda

1 tsp baking powder

dash ginger

dash nutmeg

dash cinnamon

Sprinkle in ½ cup chocolate chips.

Bake at 350 for an hour until cooked through.Let cool in pan. Slice and serve as is or with berries or whipped cream or toasted for breakfast with cream cheese.

3 comments

  1. celia
    May 29, 2012

    Go Daniel! I don’t recall making anything with more than five ingredients until I was in my 30s.. :)

    Reply
  2. Tiffany
    June 11, 2012

    I assume this is a small can of pumpkin and not the really big ones?

    Reply
    • EmilyFranklin
      June 11, 2012

      Tiffany – if using canned, I think it’s about 15 oz can…

      Reply

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