Glazed Chocolate-Pumpkin Bundt Cake
You don't have to have pumpkin pie to still enjoy pumpkin and spice in a Thanksgiving dessert. This tender, moist cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic Thanksgiving flavors.
3 1/2 hours (including cooling time)
- 1cup all-purpose flour
- 3/4cup whole-wheat pastry flour
- 1cup granulated sugar
- 3/4cup unsweetened cocoa powder (not Dutch-process)
- 1 1/2teaspoons baking powder
- 1 1/2teaspoons baking soda
- 1teaspoon pumpkin pie spice
- 1/4teaspoon salt
- 1cup nonfat buttermilk
- 115-ounce can unsweetened pumpkin puree
- 3/4cup dark brown sugar packed
- 1large egg at room temperature
- 1large egg white at room temperature
- 1/4cup canola oil
- 1/4cup light corn syrup
- 1tablespoon vanilla extract
Glaze & Garnish
- 1/2cup packed confectioners' sugar
- 1tablespoon nonfat buttermilk
- 2tablespoons mini chocolate chips or toasted chopped nuts
- To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
- Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
- Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
- Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
- To glaze & garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.
To get the most volume from beaten eggs, it’s best for them to be at room temperature. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes.
For the best flavor, toast nuts and seeds before using in a recipe. To toast seeds, sliced or chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. To toast whole nuts, spread in a single layer in a small baking pan and bake in a 350°F oven until golden and fragrant, 5 to 7 minutes, stirring the nuts or shaking the pan once. Transfer to a small bowl or plate to cool. (When toasting hazelnuts, rub the nuts with a clean kitchen towel as soon as they come out of the oven to remove as much of the papery skin as possible.)
Prepare through Step 4 up to 1 day ahead. Glaze and garnish (Step 5) shortly before serving.
12-cup Bundt pan
Per serving (recipe makes 16 servings)
|Mono Saturated Fat||3g|