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Makes 1 12-cup bundt cake (20 slices)
Bundt Cake
2 ¾ cups (415 g) all-purpose flour
¾ cup (150 g) granulated sugar
2 ¾ tsp (8.5 g) baking powder, divided
1 tsp (5 g) baking soda
1 tsp (3 g) ground cinnamon
1 tsp (3 g) ground ginger
½ tsp (2.5 g) salt
2 cups (500 mL) pure pumpkin puree
1 cup (250 mL) buttermilk, divided
1 cup (200 g) packed light brown sugar
2 large eggs
¼ cup (60 mL) vegetable oil
½ cup (60 g) cocoa powder, sifted
用料
prep | |
buttermilk | 1/2 cup + 1 tsp lemon juice |
wet in a measuring cup | |
buttermilk | 3/8 cup |
pumpkin puree | 1 cup |
egg | 1 |
brown sugar | 1/2 cup |
veggie oil | 1/8 cup |
dry, sift in a bowl | |
flour | 1 + 3/8 cup |
sugar | 3/8 cup |
baking powder | 1 +1/4 tsp |
baking soda | 1/2 tsp |
cinnamon | 1/2 tsp |
ginger | 1/2 tsp |
salt | 1/4 tsp |
chocolate batter | |
cocoa powder | 1/4 cup |
buttermilk | remaining 1/8 cup |
baking powder | 1/8 tsp |
pumpkin chocolate bundt cake的做法
--- pumpkin batter ------
1. dry:
Sift the flour, granulated sugar, 2 ½ tsp (7.5 g) of the baking powder, baking soda, cinnamon, ginger and salt into a large mixing bowl.
2. wet ingredients w/ sugar
In a separate bowl, whisk the pumpkin puree, ¾ cup (175 mL) of the buttermilk, brown sugar, eggs and oil and add this to the dry mixture, whisking until smooth.--- chocolate batter -----
Divide the batter in half and add the cocoa powder, remaining ¼ cup of buttermilk and ¼ tsp (1 g) of baking powder into one bowl until evenly combined.----- assemble -------
Dollop alternating large spoonfuls of pumpkin and chocolate batter into the pan, until both batters are used up. Use a skewer to swirl the batter a little bit.---- bake -------
Bake the bundt cake for 60-75 minutes, until a tester inserted in the centre of the cake comes out clean.
***** the time to cook is based on the consistency of the batter----- cool ------
Cool the bundt cake for 30 minutes in the pan and then tip it out onto a rack to cool completely.
小贴士
another pumpkin bundt cake recipe from anna