Fall Baking Secret Ingredient is Pumpkin!

Fall Baking Secret Ingredient is Pumpkin!

Fall is officially here, and that means time to head back into the kitchen and start baking!  I am honored to introduce you to my sister-in-law Meg, who  is the esteemed baker in the family! Meg credits her Grandma Ede and Mom for her love of baking.  They showed her how to take everyday ingredients and transform them into love. Thanks for blogging for us, Meg!

Fall is here! I love fall! I love baking! It was Saturday afternoon, and I needed to bake a dessert for a potluck on Sunday. I knew that several of my friends who would be attending were chocolate addicts aficionados, but I had three baking pumpkins that I purchased at the farmer’s market earlier in the day that were calling my name.

Fall Baking with Pumkin

Fall Baking Secret – replace sour cream in your cake recipe with pumpkin and spice!

I have a recipe for a chocolate Bundt cake that everyone loves. Why not replace the sour cream with pumpkin and throw in some spices to jazz it up a bit? The first thing I needed to do was roast the pumpkins so I would have pumpkin puree. If you don’t want to go through this step, Libby’s Canned Pumpkin is the best. I have tried a lot of other brands, and it really has a flavor that is closest to fresh.  I like to quarter the pumpkins and take out the seeds so I can roast them at a later time. Put the pumpkins on a baking sheet lined with foil for easier clean up. Cover them with foil and roast them for 45 minutes to an hour at 350 degrees. The flesh will be very soft when done. Roasted Pumpkin 580

When the pumpkins have cooled enough to touch, scoop out the flesh – into a bowl if using an immersion blender, or into your blender or food processor. Process until you have a smooth puree. Whatever you don’t use can be frozen for use at a later date. I put a cup of puree into a plastic bag so I can pull out the amount I need.  pumpkin puree 580

Now for the Cake. I frosted it with a quick ganache.  It was incredibly tender thanks to the pumpkin and coconut oil. A triple dose of chocolate without being too rich. Not a crumb returned home. Fall Baking Pumpkin Bundt Cake

Chocolate – Pumpkin Bundt Cake

  • 1 ¾ cups all purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon cardamom
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves

(you could also use 2 teaspoons of pumpkin pie spice in place of the above spices)

  • 1 cup buttermilk
  • 1 ½ cups pumpkin puree or 1 15-oz can unsweetened pumpkin
  • 2 large eggs at room temperature
  • ¼ cup coconut oil, or any light baking oil
  • 1 tablespoon vanilla extract
  • 1 ½ cups semi-sweet chocolate chips
  1. Preheat oven to 350° F. Spray a 12 cup Bundt pan with cooking spray.
  2. Whisk the dry ingredient together in a bowl.
  3. Mix together the buttermilk, pumpkin puree, coconut oil, eggs, and vanilla. Gradually add the dry ingredients and mix until just combined. Mix in chocolate chips by hand.
  4. Pour the batter into the prepared pan. Bake the cake until the top springs back, 45 minutes to 1 hour. Cool in the pan for 15 minutes, invert onto a wire rack and cool completely before frosting, about 2 hours or overnight.

cake batter 580

Chocolate Ganache

  • 12 oz semi-sweet chocolate chips
  • 3 oz butter or coconut oil
  • ¼ cup milk
  1. Combine and melt chocolate chips and butter in a double boiler.
  2. Whisk in milk.
  3. Pour over cooled cake.

ganache 580

Printer friendly recipe: Chocolate-Pumpkin Bundt Cake

Share with us your secret Fall Baking Ingredient or Tip!

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