Wednesday, October 20, 2010

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The Cake Slice: Pumpkin Chocolate Chip Pound Cake

Pumpkin Pound Cake
This has become an unofficial pumpkin week on the blog. I had pumpkin baby food on Monday, pumpkin pie yesterday, and today I have a pumpkin pound cake. I am fully embracing pumpkin this year! This pound cake was incredibly delicious and I love the subtlety of the pumpkin flavor. I am very tempted to make this cake again without the chocolate chips just so that the pumpkin can shine even more.

Make sure to check out all the other great cakes by visiting The Cake Slice blogroll!

Note: Half recipe yields 3 mini cakes. Bake about 30 min.

Pumpkin Pound Cake

Pumpkin Chocolate Chip Pound Cake
Source: Cake Keeper Cakes by Lauren Chattman
Makes one 9x5 loaf

1¾ cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
¼ tsp ground cloves
Pinch nutmeg
½ cup (1 stick) unsalted butter, softened
1¼ cups sugar
3 eggs
1 cup canned pumpkin puree
1 tsp vanilla extract
1/3 cup milk
1 cup semisweet chocolate chips
1 cup chopped walnuts

Heat the oven to 350F. Coat the inside of a 9 x 5 inch loaf pan with nonstick cooking spray and dust with flour.

Combine the flour, baking powder, baking soda, cinnamon, salt, cloves and nutmeg in a medium mixing bowl.

Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
With the mixer on medium low speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in the pumpkin puree and vanilla. Stir in the milk.

Turn the mixer to low speed and add the flour mixture, ½ cup at a time, scraping down the sides of the bowl after each addition. Stir in the chocolate chips and walnuts.

Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is firm to the touch and a toothpick inserted in the centre comes out clean, 55 minutes to 1 hour. Let the cake cool in the pan for 5 minutes, invert it onto a wire rack and then turn it right side up on a rack to cool completely.

Store uneaten cake in a cake keeper at room temperature for up to 3 days or in the refrigerator, wrapped in plastic for up to 1 week.
Pumpkin Pound Cake

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