pumpkin sheet cake with cream cheese frosting

pumpkin sheet cake with cream cheese frosting

pumpkin sheet cake with cream cheese frostingThanks to everyone for voting this week on which recipe you wanted to see posted next.  As you can see from the comments, this pumpkin cake won hands down.  I’m totally not surprised because it’s fall and everyone has pumpkin and cake on their minds. It really wasn’t a fair competition, was it?  I mean salad vs cake?  I knew who the winner was before I finished the post, but I just wanted to double-check and make sure that’s what you all wanted.  So thanks :)

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chocolate cupcakes with cream cheese frosting

chocolate cupcakes with cream cheese frosting

chocolate cupcakes with cream cheese frosting (1 of 1)I sincerely apologize for all of those crazy emails you received yesterday. I did an update on word press (still getting use to word press) and at the same time I was working on the draft to this post. For some strange reason the post then got published and thus the emails instantly went out to you all. I’m glad that my email notification is so efficient, but at the same time, it’s a bit too efficient.  The post was obviously not fit to be published, as it was in total draft form, but now at last it’s all ready, so here it is.

So, lets move away from the hassles of computers and technology and onto these cupcakes or should I say happy cakes.  Zoe used to call cupcakes happy cakes when she was little, and I really think it’s a fitting name, don’t you? Cupcakes make people happy, at least everyone I know. I can still her cute little raspy voice and see her big grin every time we went to a birthday party and she saw cupcakes.  She would jump and down saying, “happy cakes, happy cakes.”

These are the ideal party or celebration cupcakes. They’re moist and chock-full of rich chocolate flavor.  The cream cheese frosting is the perfect accompaniment to the cupcakes, making them not too sweet.  I took my family’s favorite chocolate cake recipe and transformed it into cupcakes.

chocolate cake with cream cheese frostingI initially made the cupcakes using the whole cake recipe and ended up with 24 cupcakes. Ummm, 24 cupcakes are perfect for a party or event, but a bit too much to pawn off on the family, so I decided to cut the recipe in half, and now it’s perfect. I was worried that the cupcakes would be a bit dry or loose some of their moistness (I know, I hate that word) being reduced down to cupcake size, but they didn’t loose either of those qualities. They honestly taste like mini versions of my cake.

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chocolate chip pumpkin bundt cake with chocolate ganache

chocolate chip pumpkin bundt cake with ganache

chocolate chip pumpkin bundt cake with ganacheHappy Holidays everyone! I’m not doing my normal weekly menu post this week because it’s a holiday week, so I’m taking a holiday.  I’m actually going to take an extended 2 week blogging holiday so I can just “be” and enjoy time with my family and friends.  I plan on hiking, skiing, reading and cooking tons with the kids.

I didn’t want to leave you all high and dry so I’m finally posting this recipe from my friend Averie, that I have made at least 5 times.  Averie did an amazing update on the chocolate chip pumpkin bunt bread.  She took the bundt bread recipe and turned it into a bunt cake. This is dessert guys, no longer an afterschool snack.  If you haven’t checked out Averie’s site, Averie Cooks, you must.  Averie has been blogging for years and she has it down. If you have a sweet tooth, then she’s your gal. She has over a million desserts on her blog as well as some great bread recipes that I can’t wait to try. Over the past year she has become a great blogging friend, and she’s taught me so much about blogging, so thanks Averie!

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blueberry coffee cake

coffeecake

I am so excited today because I am going to Berkeley to meet my blogger friend Em!  Em and I started commenting on each others blogs about 3 months ago and we just clicked.  We actually wrote “real” comments on each other’s blogs instead of the usual, “yum, your dish looks great.”  Em is witty and funny and her posts always give me tons of information as well as a chuckle.  Her blog is full of nutritional facts (as she is a nutritionist) and delicious recipes, check it out here.  Em resides in London but recently moved back to Berkeley to study for a few months.  Perfect timing as far as I’m concerned.  I promise to take pics!  Em, is that OK with you?  You better put something cute on, just kidding.

Anyway lets move onto to this scrumptious recipe.  This is my go-to Easter brunch cake.  I have been making this cake for the past 5 years and it has become an Easter hit!  When I get invited to the Fisher’s for brunch each year, the one request I get is to be sure to bring this cake.  I am beginning to think that it’s actually the cake that is invited to brunch and not me.  Hmmmm….

You don’t have to save this cake for Easter brunch, as it’s a great cake for any occasion.  I often make this up to enjoy on a lazy weekend with a nice strong cup of coffee.  This cake goes quickly so make sure to grab yourself a slice before the crowd dives in.

blueberry coffee cake:

recipe from Celebrate!

  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces – You will use 10 tablespoons for the cake. Make sure to place the remaining 2 tablespoons in the fridge till you make the topping.
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup buttermilk
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups fresh blueberries, picked over, rinsed and patted dry
  • 1/4 cup (packed) dark brown sugar
  • Optional – confectioners’ sugar, for dusting

Position a rack in the center of the oven, and preheat the oven to 350 degrees.

Butter a 9-inch springform pan.

Combine the following into a large bowl:

2 cups flour

1 cup sugar

1 teaspoon salt

10 tablespoons cold butterMix up the ingredients with either a pasty blender or an electric mixer until it resembles coarse meal.  

I actually used a pasty blender to break down the butter and then used my electric mixer to combine it all.  Remove 1 cup of this mixture from the bowl and set aside for the topping.Add 1/2 teaspoon baking soda and 1/2 teaspoon baking powder to the remaining mixture in the bowl and stir to combine.

With the mixer running on low, mix in the 3/4 cup buttermilk until combined.
The batter will be a bit thick at this point.Once the buttermilk is combined, add in the egg and the 1 teaspoon vanilla; mix the ingredients together until combined.

Mix the batter for 1 minute on high speed to aerate the batter.

See how much lighter the batter got after adding the egg and vanilla? Fold in the blueberries, using a rubber spatula.Mmmmm, I just love fresh blueberries.Scrape the batter into the prepared pan and use a spatula to flatten the top and make things even.Place the reserved 1 cup topping mixture into a bowl and add the 1/4 cup brown sugar and the 2 remaining tablespoons of cold butter.  Mix with a pastry blender or your fingertips until crumbly.

Tip:  Make sure that you get the 2 tablespoons of butter out from the fridge right before you are going to use it.  You want your butter to be cold for this step.Sprinkle this mixture evenly over the cake batter.Bake the cake until a wooden toothpick inserted in the center comes out clean, about 50-55 minutes.Allow the cake to cook in the pan on a wire rack for 20 minutes.

Then carefully remove the sides of the springform pan and place the cake on a serving plate.
Throw on some confectioners’ sugar if you want to make it look fancy.
I usually do this last step, but I forgot to today!   Pour yourself a nice dark cup of coffee, sit back, read the Sunday paper or your favorite blog and just relax!

Bring this coffee cake to any brunch and you will be sure to be invited back!

chocolate cake with cream cheese frosting

chocolate cake with cream cheese frosting
chocolate cake with cream cheese frosting
This is a celebration cake so lets celebrate! I baked this cake to celebrate my blog being in the Marin IJ today. 
OMG, I just saw that I’m on the front page!  
You can click here to see the article if your interested in viewing it, come on, check it out!

This chocolate cake was actually one of the first recipes I posted on my blog, (way back in October) and I wanted to post it again with some updates because it’s just that good folks!  Seriously, this is the best chocolate cake and it’s pretty famous among my group of friends.  I am always getting requests to bake this cake for dinner parties, birthday celebrations or just for plain old enjoyment.  I’m a cake gal.  Give me the choice of cake or ice cream and cake will always win hands down.  I have since made this cake into cupcakes and honestly they taste just as good as the cake and don’t dry out like typical cupcakes.  
chocolate cupcakes with cream cheese frosting
This cake is so chocolaty and moist and the cream cheese frosting adds a perfect balance to the cake making it not too sweet!  Zoe brought a piece to school the other day to share at lunchtime and there was a long line for a bite!  Zoe has actually made this cake by herself by going through the steps-by-steps below on my blog.  She wanted to practice making it with me overseeing her, so she could make me this cake for my birthday (since I always get the store bought version).  Isn’t that sweet?  

There is a secret ingredient to this cake and that is…

You guessed it coffee!  I actually brew a strong batch of Peet’s coffee (love that stuff).  When my kids first saw me add coffee to the batter, they were like, “Mom what are you doing adding coffee to the batter, the cake is going to be sooo gross.”  I smiled and told them to “trust me” and they did, and loved it.  So now when they see me adding a bit of wine or vodka to a dish, they do not question me, they may make a yucky face, but they just go with it.  
 Anyway, I am getting off track here, below is the recipe for the actual cake. 
chocolate cake with cream cheese frosting

chocolate cake with cream cheese frosting:

for the cake:
  • butter for greasing the pans
  • 1 3/4 cups all-purpose flour, plus more for the pans
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup cold buttermilk, shaken
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed good quality hot coffee-  Don’t be turned off by the coffee in the recipe, you honestly don’t taste it at all. The coffee enhances the flavor of the cocoa powder, resulting in a more chocolaty cake, not a coffee-flavored one. 

cream cheese frosting:

  • approximately 3-4 cups unsifted confectioners sugar – this is to taste – You will then sift the confectioners sugar so there are no lumps in the frosting
  • 2 sticks unsalted butter, at room temperature
  • 2  8-ounce packages of cream cheese (1 pound), at room temperature
  • 2 teaspoons pure vanilla extract
Let’s start out by making the chocolate cake.
Preheat the oven to 350 degrees (I have 2 oven’s so I preheat both).  Butter two 8-inch round cake pans.  Line the bottom of the pans with parchment paper.  
Tip:  I trace the pans on the parchment paper to get the correct size, and then cut out the circles and place them on the bottom of the buttered pans.
Butter and flour the pans. 
 Tip: I use cocoa powder instead of flour when making this cake.  It totally works and you’re not left with any white flour on your cake.
Here are 2 more quick tips before I go on!
 Tip: In order not to waste that precious and expensive cocoa powder, measure over a bowl and parchment paper so the excess can be put back in the container after.  
Tip: To make sure you always have fresh baking soda, fill out the “change by” section on the box when you open it.  I have started doing that, and found it really makes a difference.  I mean who honestly remembers when they bought their baking soda.  It really helps to have fresh baking soda when baking. 

In a large bowl whisk the following ingredients together until combined:

 1 3/4 cups flour
 2 cups sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
In small bowl combine the following:
1 cup buttermilk – make sure the buttermilk is well shaken
1/2 cup vegetable oil
2 room temp eggs
1 teaspoon vanilla 
 Looks appetizing right?  
With either a hand held mixer or an electric mixer fitted with a paddle attachment, on low speed, slowly add the wet ingredients to the dry.  
This is what your batter will look like once the wet and dry ingredients are combined and before you add the coffee.  It will be pretty thick.
Now it’s time to add that freshly brewed coffee.  
I always use a good strong coffee like Peets.  I don’t know if that’s what makes the cake taste so rich, but I’m sure it has some part to play in it.
With the mixer still on low, add the 1 cup coffee and mix until combined, scraping the bottom of the bowl with a rubber spatula.  
Sidetrack here, doesn’t that coffee look good?  I always make sure I make enough for an extra cup to drink!
Below is what your mixture will look like before you pour it into the pans. See how much thinner it is once you add the coffee?   
Pour the batter into the prepared pans.  Make sure you make them even.
Bake the cakes for 35 to 40 minutes, until a cake tester or toothpick comes out clean.  I have 2 ovens so my cakes are done at exactly 35 minutes. 
Baking tip:  It’s hard to give an exact cooking time when it comes to baking because every oven, pan and even geographic locations, can command a slightly different cooking time.  A great way to know when a cake is done, is to do the finger test. Press your finger down gently in the middle of the cake, if it’s done, it should puff back up automatically on it own. If it stays dented, then the cake is not ready to come out yet. Also, a cake tester or toothpick inserted in the center should come out clean as well.
Cool the cakes in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.  
After those cakes are completely cooled, it’s time to make the frosting.  The frosting recipe was passed down from my dad.  He’s actually a wonderful cook, as well as my mom. 

Pour 3-4 cups unsifted confectioners sugar into a sifter and sift the sugar into a large bowl and set aside.  Sifting the sugar helps to ensure you don’t have lumpy frosting. Put your softened butter and cream cheese into a bowl and get your handy dandy mixer out.  Beat the butter and cream cheese together on medium speed until well blended. Add the 2 teaspoons of vanilla and then slowly add the confectioner’s sugar to taste.  Pour in at least a cup or two and then taste it.   

If you add to much confectioner’s sugar it will be really sweet and you won’t really get that cream cheese flavor.  Just keep adding and tasting it till it reaches a flavor you like.  You want it to be sweet, but not too sweet.  I usually taste it and have my kids taste it as well.  They are pretty accurate when it comes to the finished product!  

Below is what your finished product will look like! Yum!  Scrape off the mixers and then save them for the kids to lick!Put one cake layer on a flat plate or cake pedestal.  With a frosting knife or spatula, spread the top with frosting.Then the side.DSC_0058-3Once you spread the frosting on the top of the first (bottom) layer, its time to place the 2nd layer on top. 

 I like to the place the top part of the 2nd layer (rounded part) upside down so that the flat side (bottom side) is up. It makes the cake look taller and prettier because you have the natural flat top.   

Now, frost away, making sure to spread the frosting around evenly on all sides and to get a nice fluffy layer on top.  
Tip: Warm your frosting knife/spatula under hot water then dry. This will help get sides of your cake smooth.  
This is what your cake will look like when you’re finished frosting it.  Now, comes the fun part, the decorating!
I didn’t decorate this particular cake because I was photographing it for the blog.  
Slice off a piece, (or two) and dollop it with some fresh vanilla ice cream or enjoy with a tall glass of milk.  
chocolate cake with cream cheese frosting
This cake is so easy and so good.  
As Barefoot would say, how easy is that?
I have also made a cupcake version of this cake and I have to say that the cupcakes taste just as moist as the cake.  Give them a try!
chocolate cupcakes with cream cheese frosting (1 of 1)
chocolate cake with cream cheese frosting

chocolate cake with cream cheese frosting

Ingredients

    for the cake:
  • butter for greasing the pans
  • 1 3/4 cups all-purpose flour, plus more for the pans
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup cold buttermilk, shaken
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed good quality hot coffee - Don't be turned off by the coffee in the recipe, you honestly don't taste it at all. The coffee enhances the flavor of the cocoa powder, resulting in a more chocolaty cake, not a coffee-flavored one.
  • cream cheese frosting:
  • approximately 3-4 cups unsifted confectioners sugar - this is to taste - You will then sift the confectioners sugar so there are no lumps in the frosting.
  • 2 sticks unsalted butter, at room temperature
  • 2 8-ounce packages of cream cheese (1 pound), at room temperature
  • 2 teaspoons pure vanilla extract

Instructions

Let's start out by making the chocolate cake.

Preheat the oven to 350 degrees (I have 2 oven's so I preheat both).

Butter two 8-inch round cake pans. Line the bottom of the pans with parchment paper.

Tip: I trace the pans on the parchment paper to get the correct size, and then cut out the circles and place them on the bottom of the buttered pans.

Butter and flour the pans. Tip: I use cocoa powder instead of flour when making this cake. It totally works and you're not left with any white flour on your cake.

In a large bowl whisk the following ingredients together until combined:

1 3/4 cups flour

2 cups sugar

3/4 cup cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

In a small bowl combine the following:

1 cup buttermilk - make sure the buttermilk is well shaken

1/2 cup vegetable oil

2 room temp eggs

1 teaspoon vanilla

With either a hand held mixer or an electric mixer fitted with a paddle attachment, on low speed, slowly add the wet ingredients to the dry.

Your batter will be pretty thick at this point.

Now it's time to add that freshly brewed coffee.

I always use a good strong coffee like Peets. I don't know if that's what makes the cake taste so rich, but I'm sure it has some part to play in it.

With the mixer still on low, add the 1 cup coffee and mix until combined, scraping the bottom of the bowl with a rubber spatula. The batter will be much thinner with the coffee added to it.

Pour the batter into the prepared pans. Make sure you make them even.

Bake the cakes for 35 to 40 minutes, until a cake tester or toothpick comes out clean. I have 2 ovens so my cakes are done at exactly 35 minutes.

Baking tip: It's hard to give an exact cooking time when it comes to baking because every oven, pan and even geographic locations, can command a slightly different cooking time. A great way to know when a cake is done, is to do the finger test. Press your finger down gently in the middle of the cake, if it's done, it should puff back up automatically on it own. If it stays dented, then the cake is not ready to come out yet. Also, a cake tester or toothpick inserted in the center should come out clean as well.

Cool the cakes in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

After those cakes are completely cooled, it's time to make the frosting.

Pour 3-4 cups unsifted confectioners sugar into a sifter and sift the sugar into a large bowl and set aside. Sifting the sugar helps to ensure you don't have lumpy frosting.

Put your softened butter and cream cheese into a bowl and get your handy dandy mixer out. Beat the butter and cream cheese together on medium speed until well blended.

Add the 2 teaspoons of vanilla and then slowly add the confectioner's sugar to taste. Pour in at least a cup or two and then taste it.

If you add to much confectioner's sugar it will be really sweet and you won't really get that cream cheese flavor. Just keep adding and tasting it till it reaches a flavor you like. You want it to be sweet, but not too sweet. I usually taste it and have my kids taste it as well. They are pretty accurate when it comes to the finished product!

Put one cake layer on a flat plate or cake pedestal. With a frosting knife or spatula, spread the top with frosting.

Then spread some frosting on the side.

Once you spread the frosting on the top of the first (bottom) layer, its time to place the 2nd layer on top.

I like to the place the top part of the 2nd layer (rounded part) upside down so that the flat side (bottom side) is up. It makes the cake look taller and prettier because you have the natural flat top.

Now, frost away, making sure to spread the frosting around evenly on all sides and to get a nice fluffy layer on top.

Tip: Warm your frosting knife/spatula under hot water then dry. This will help get sides of your cake smooth.

http://www.marinmamacooks.com/2012/03/chocolate-cake-with-cream-cheese-frosting/

Tangerine bundt cake with citrus glaze

tangerine

I saw this cake on the most recent cover of Everyday Food Magazine and said to myself, “I just have to make that.”  I was looking for a breakfast cake for Thanksgiving morning and this one fit the bill perfectly because it looked so refreshing and it gave me an excuse to use my bundt pan again. This bundt cake was a bit labor intensive as you have to zest and squeeze about 8 tangerines.  It was well worth it in the end, as we all enjoyed an extra large slice of this on Thanksgiving morning.

Note:  It’s best to make this cake a day ahead so that the glaze can set overnight.  Just cover and store the glazed cake at room temperature. 

Tangerine bundt cake with citrus glaze:

Recipe from Everyday Food Magazine

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine kosher salt
  • 2 cups granulated sugar
  • 6 large eggs, at room temperature
  • 2 tablespoons finely grated tangerine zest (from 6 tangerines)
  • 1/2 cup tangerine juice (from about 6 tangerines)
  • 2 tablespoons orange-flavored liqueur, such as Grand Marnier
  • 3/4 cup plain Greek or low-fat plain yogurt –  I used Greek yogurt
  • 1 teaspoon pure vanilla extract

Citrus glaze:

  • 1  1/2 cups confectioner’s sugar
  • 3 tablespoons tangerine juice (from 2 tangerines)

OK, so I did not have any orange liquor lying around the house, nor did I want a whole bottle of it (yuck), so I went to my local BevMo and asked if they had any travel size bottles of Grand Marnier.  I was in luck as they had tons of these travel sized bottles hidden in back.  Isn’t it just the cutest thing, so tiny against the tangerines?   

As you all know, I like to prep my ingredients ahead of time, so lets do that.  Zest your 6 tangerines, then cut them in half and squeeze the juice out over a glass measuring cup until you get 1/2 cup full of juice.  
I just love all this vibrant orange color!

Pre-heat your oven to 350 degrees.  Butter and flour a bundt cake pan.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, using a standing or hand-held electric mixer, beat your room temperature butter and sugar on medium-high until light and fluffy, about 5 minutes.  

Add your eggs one at a time, beating well after each addition.  Your cake mixture will get creamy fast just by adding the eggs.
Beat in tangerine zest, tangerine juice and liqueur.  
Your mixture will look a bit curdled at this point.  Appetizing, right?
With mixer on low, add the flour mixture and yogurt in three additions. You will add in a bit of the flour then the yogurt and then the flour again and so on. 
Beat to combine and then beat in the vanilla.  Your mixture will thicken up and look like this.

Pour the batter into your bundt pan, smooth the top, and firmly tap the pan on a flat surface to remove any air bubbles and to help smooth the batter as well.
 Bake the cake until a toothpick inserted in the center of the cake comes out clean, about 50-60 minutes.  My cake was done in 50 minutes.  
Let cake cool in pan on a wire rack for about 30 minutes.  Invert cake onto a cake plate or platter and let cool completely.  
Once your cake is completely cooled, you can move onto making the glaze.  
Whisk together confectioner’s sugar and tangerine juice until smooth.  
Note: My sauce was a bit thick so I added a bit more juice till it got thinner.  The glaze will look yellow at this point, but as it sets on the cake it will turn white.
 
As you can see from my professional glaze job, this was my first time ever glazing a bundt cake so I was not sure what to do.  I thought about researching how to glaze a bundt cake on the Internet, but it was late and the night before Thanksgiving so I decided to wing it.   I just took the glaze and poured it around the top of the cake and let it drizzle down the sides.  I ended up with a lot of drizzle on the bottom that I scooped up with a spoon and added to the top.   If you want to get fancy and make your cake look beautiful, I would recommend this method:
 
Take your glaze and pour into a ziploc bag.  Twist bag (so it looks like a like a pastry bag) so that the glaze can settle into one corner of the bag.  Cut a small hole in the corner of the bag and drizzle the glaze over the cake.  Make sure you get a lot of glaze on the top of the cake.  The glaze does soak in so you want to use all your glaze. 
 
If you want to delve into your cake that day, then let cake sit for one hour to let the glaze set.  If your eating it the next day, then cover the glazed cake and store at room temperature. 
This is the perfect cake to serve up at breakfast or brunch or to have with your afternoon tea.  It was a hit with my whole family and friends!

Happy Sunday!

Chocolate Chip Pumpkin Bundt Bread

chocolate chip pumpkin bundt bread

chocolate chip pumpkin bundt breadI don’t know about you, but when my kids come home from school, they are HUNGRY! The first words out of their mouths are, “Hi mom, what’s for snack?”  I get it, they’re growing and had lunch a couple of hours ago, and so they need some fuel!  When Zoe gets home and smells something baking in the oven, she does her leap of joy and yells a big “Yippee!”  It doesn’t get any better than that.

Here’s a great fall afternoon snack, or anytime of the year snack.  It almost qualifies as a dessert, it’s that yummy.  I serve this up for the kids with a tall glass of milk, and after its devoured, I get that sigh of contentment and the rubbing of the belly!  I made a few variations to the original recipe to make it healthier.  The original recipe called for 1/2 cup of vegetable oil. I’ve replaced it with 1/4 virgin coconut oil and 1/4 cup unsweetened applesauce.  I’ve also tried it using 1/4 cup vegetable oil and 1/4 cup unsweetened applause. I’ve also added in 1/4 cup plain Greek yogurt at times to give it a bit more moisture.  All 3 variations have been wonderful,  so play with this bread and make it your own, and let me know your favorite way to enjoy it!  chocolate chip pumpkin bundt bread

Chocolate Chip Pumpkin Bundt Bread:

If you want to add a bit more moisture to this bread, then you can add in 1/4 cup plain Greek yogurt to the wet ingredients.
  • 1 cup pumpkin puree – my favorite brand is Farmers Organic Pumpkin and I love that the cans are BPA free.  
  • 1/4 cup fresh-pressed virgin coconut oil, (the coconut oil that actually smells like a coconut) in liquid form (I show you how to melt the coconut oil below) or 1/4 cup vegetable oil – Note: the old recipe called for 1/2 cup vegetable oil, and if you like and want that version, then just use the 1/2 cup vegetable oil and omit the unsweetened applesauce below as well as the 1/4 cup coconut oil.  
  • 1/4 cup unsweetened applesauce 
  • 2 large eggs, at room temperature
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon pumpkin pie spice
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon fine kosher salt
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 cup chocolate chips – I used Ghirardelli 60% cacao chips

Pre-heat oven to 350 degrees and grease up a Bundt pan.  I always use a paper towel and some room temp butter to grease up my Bundt pan.  Make sure that you grease the pan up along edges and middle.

ingredients for chocolate chip pumpkin Bundt breadMeasure out 1/4 cup coconut oil using a dry measuring cup.  Add the solid coconut oil to a small pan and turn the heat to simmer.  Simmer the oil, using a spatula to stir it occasionally, until it melts.  Set it aside to cool a bit.  It won’t have to cool too much as it won’t be that hot.

melting coconut oilWhisk together the 1 cup pumpkin puree, 1/4 cup coconut oil, 1/4 cup applesauce, 2 large eggs, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon, 1/4 teaspoon allspice and the 1/4 teaspoon pumpkin pie spice until well combined.Whisk together the 1 1/2 cups flour, 1/2 teaspoon salt, 1 cup sugar, 1 teaspoon baking soda until combined and then add in the 1 cup of chocolate chips and give it another stir. A note about chocolate chips, my family prefers dark chocolate to milk chocolate, so we use these Ghirardelli 60% cacao chips.  They are amazing, and they do say that dark chocolate is good for you, so that may help take some of the guilt away.  Try them in your next recipe that calls for chocolate chips. Using a spatula or wooden spoon mix the dry into the wet until JUST combined. Spoon into the Bundt pan and even out slightly using a spatula.  Give the bundt pan a slam on the counter to release any trapped air and to help the batter get a bit more even. Bake until a toothpick comes out clean, about 42-46 minutes.  Different ovens have different baking times, so the baking time is just an estimate here.

Baking tip: It’s hard to give an exact cooking time when it comes to baking because every oven, pan and even geographic locations, can command a slightly different cooking time. A great way to know when a cake is done, is to do the finger test as well as the standard toothpick test. To do the finger test, press your finger down gently in the middle of the cake, if it’s done, it should puff back up automatically on it own. If it stays dented, then the cake is not ready to come out yet. Also, a cake tester or toothpick inserted in the center should come out clean as well.Cool briefly and turn out onto a plate or rack.Enjoy this as a snack with a tall glass of milk, some tea or coffee, or add some vanilla ice cream and have it for dessert.

chocolate chip pumpkin bundt bread

Chocolate Chip Pumpkin Bundt Bread

Rating: 51

Chocolate Chip Pumpkin Bundt Bread

If you want to add a bit more moisture to this bread, then you can add in 1/4 cup plain Greek yogurt to the wet ingredients.

Ingredients

  • 1 cup pumpkin puree - My favorite brand is Farmers Organic Pumpkin and I love that the cans are BPA free.
  • 1/4 cup fresh-pressed virgin coconut oil (the coconut oil that actually smells like a coconut), in liquid form (I show you how to melt the coconut oil below) or 1/4 cup vegetable oil - Note: the old recipe called for 1/2 cup vegetable oil, and if like and want that version, then just use the 1/2 cup vegetable oil and omit the unsweetened applesauce below as well as the 1/4 cup coconut oil.
  • 1/4 cup unsweetened applesauce
  • 2 large eggs, at room temperature
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon pumpkin pie spice
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon fine kosher salt
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 cup chocolate chips - I used Ghirardelli 60% cacao chips

Instructions

Pre-heat oven to 350 degrees and grease up a Bundt pan. I always use a paper towel and some room temp butter to grease up my Bundt pan. Make sure that you grease the pan up along edges and middle.

Measure out 1/4 cup coconut oil using a dry measuring cup.

Add the solid coconut oil to a small pan and turn the heat to simmer. Simmer the oil, using a spatula to stir it occasionally, until it melts. Set it aside to cool a bit.

In a large bowl, whisk together the 1 cup pumpkin puree, 1/4 cup coconut oil, 1/4 cup applesauce, 2 large eggs, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon, 1/4 teaspoon allspice and the 1/4 teaspoon pumpkin pie spice until well combined.

In another bowl, whisk together the 1 1/2 cups flour, 1/2 teaspoon salt, 1 cup sugar, 1 teaspoon baking soda until combined and then add in the 1 cup of chocolate chips and give it another stir.

Using a spatula or wooden spoon, mix the dry into the wet until JUST combined.

Spoon into the Bundt pan and even out slightly using a spatula. Give the bundt pan a slam on the counter to release any trapped air and to help the batter get a bit more even.

Bake until a toothpick comes out clean, about 42-50 minutes. Different ovens have different baking times, so the baking time is just an estimate here.

Baking tip: It’s hard to give an exact cooking time when it comes to baking because every oven, pan and even geographic locations, can command a slightly different cooking time. A great way to know when a cake is done, is to do the finger test as well as the standard toothpick test. To do the finger test, press your finger down gently in the middle of the cake, if it’s done, it should puff back up automatically on it own. If it stays dented, then the cake is not ready to come out yet. Also, a cake tester or toothpick inserted in the center should come out clean as well.

Cool briefly and turn out onto a plate or rack.

Enjoy this as a snack with a tall glass of milk, some tea or coffee, or add some vanilla ice cream and have it for dessert.

http://www.marinmamacooks.com/2011/10/chocolate-chip-pumpkin-bundt-bread/