This autumn pumpkin bundt cake is incredibly moist, not too sweet, and perfectly spiced. A truly autumnal bake made with pumpkin purée (homemade or shop-bought). It’s also very simple to prepare – just mix the wet and dry ingredients together. Delicious with a glass of milk – you’ll want slice after slice… Chocolate and pumpkin are a fantastic pairing!
Ingredients for the pumpkin and chocolate cake:
- 415 g plain flour
- 150 g caster sugar
- 200 g light brown sugar
- 2¾ tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 500 ml pumpkin puree
- 250 ml (1 cup) buttermilk or kefir
- 2 large eggs
- 60 ml sunflower or rapeseed oil
- 60 g cocoa powder
All ingredients should be at room temperature.
In a large bowl, combine the pumpkin purée, ¾ cup buttermilk, sugars, eggs, and oil. Mix until smooth. Sift the plain flour, baking powder, bicarbonate of soda, cinnamon, and ginger into the mixture, then gently fold with a spatula until just combined. Divide the batter in half. Add the cocoa powder and the remaining ¼ cup buttermilk to one portion and mix until combined.
Grease a 3 L bundt tin and dust with flour. Dollop alternating large spoonfuls of pumpkin and chocolate batter into the tin. Use a skewer to gently swirl the batters together.
Bake at 170°C for about 60-75 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.
Enjoy!
Recipe source: from the collection of Anna Olson.
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