Pumpkin Chocolate Marbled Bundt Cake
Kaela's perfect bundt cake looks like this: nicely spiced, not too sweet, moist yet with an open, airy crumb, and a fun marbling. That magical swirl seems to happen all by itself, a function of alternating the batters when you fill the pan. With whole wheat flour, homemade organic pumpkin purée, and farmer’s market buttermilk instead of cream, you might find yourself sneaking a slice for breakfast!
We love baking in glass instead of conventional non-stick forms. The see through glass makes It is easy to monitor the baking process and the glass structure avoids teflon non-stick chemicals common in traditional non-stick cookware. Did you know that teflon when heated can release a toxic gas capable of killing pet birds and producing flu-like symptoms in humans. That is one of the many reasons we love glass bakeware!
Our sturdy Simax glass bundt pan is crafted in Europe of borosilicate glass and able to withstand temperatures of up to 572 degrees F. Happy baking!
Pumpkin Chocolate Marbled Bundt Cake
INGREDIENTS
- 9 oz (2 cups) whole wheat pastry flour, plus extra for the pan
- 9 oz (2 cups) whole wheat white flour
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp fine-grained sea salt
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp freshly grated nutmeg
- ½ tsp ground cloves
- 8 oz (1 cup, 2 sticks) butter, at room temperature
- 15 oz (2 ½ cups lightly packed) light brown sugar
- 4 large eggs
- 1 cup buttermilk
- 12 oz (1 ½ cups) pumpkin purée, homemade or canned
- ½ cup cocoa (preferably Dutch process)
- ¼ cup boiling water
- confectionery sugar, for serving
- DIRECTIONS:
- 1. Preheat oven to 350 degrees F. Lightly spritz a 14-cup bundt pan with pan spray, then dust with flour. Set aside.
- 2. In a large bowl, combine flours, baking powder & soda, salt, ginger, cinnamon, nutmeg, and cloves. Whisk thoroughly to mix. Set aside.
- 3. Using a stand or hand mixer, beat butter and brown sugar together in a separate bowl until light and fluffy, about 3 – 5 minutes. Add eggs, one at a time, beating well and scraping the bowl in between additions. Be diligent about this step when using whole grain flours, as they require more structure and aeration than AP or cake flour. On low speed, add flour in three additions, alternating with buttermilk, and beating well to develop structure. Beat in pumpkin.
- 4. In a medium bowl, combine cocoa and boiling water. Whisk vigorously until all cocoa is wet. Add a touch more water if necessary to produce a thick but homogeneous cocoa mixture. Transfer approximately ⅓ of the pumpkin cake batter to the cocoa bowl. Beat together until uniform.
- 5. Using a ¼-cup measure or ice cream scoop, drop 2 scoops of pumpkin batter, then 1 of cocoa batter, into the prepared bundt pan. Repeat, alternating between pumpkin and cocoa batters, until both batters are gone. Tap the pan gently to settle batter firmly into the pan, then bake in the preheated oven until a cake tester inserted into the center comes out clean, about 65 – 75 minutes. Cool on a rack for about 45 minutes, then carefully turn cake out of the pan and cool completely on a rack. Dust with confectioners sugar before serving.
Serves 12.
OPTIONS
- The original recipe calls for cake flour, or you could substitute AP flour.
- If you are short on time (or marbling patience) you can simply skip the cocoa: add the batter to the pan at the end of Step 3 for a simple pumpkin spice cake.
STORE
Covered lightly with a tea towel, at room temperature, for 2 days. Or wrap with a large sheet of Bee's Wrap.
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