I feel like I spend a lot of time describing recipes as “the best” or “the most popular” or maybe “the most successful” of the sort that I have ever made. My editor mentioned it to me recently. “You know, Miriam, if you keep telling your readers that the recipe is “the best you ever made,” they might stop believing you. How many bests can you have?”
Well, I don’t know what it is with me and all of these superlatives, but this recipe? It deserves it. You’ll have to trust me where this cake is concerned.
Firstly, pumpkin has a magical effect on baked goods. It turns the treat moist and soft and so plain delicious. Add spices, chocolate and some other goodies, and you’re left with a bundt cake unlike any you’ve ever had before. Slather a whole bunch of sweet brown sugar glaze over the top and…are you getting the picture yet? Exactly. Just go make this. Bake the cake. Eat it. Then thank me. I know you will.
Marbled Pumpkin Bundt Cake:
By Miriam Pascal, Overtimecook.Com. Originally published in Ami/Whisk magazine.
¾ cup (1 ½ sticks) butter or margarine
2 cups light brown sugar
1 teaspoon vanilla extract
2 teaspoons cinnamon
pinch nutmeg (optional, but recommended)
pinch ground ginger (optional, but recommended)
2 teaspoons baking powder
1 teaspoon baking soda
¾ cup soy milk
2 ½ cups flour
1 15 ounce can pumpkin puree (not pumpkin pie filling)
4 ounces chocolate, melted and cooled
Preheat oven to 350. Grease a bundt pan well with floured baking spray and set aside.
In the bowl of an electric mixer over medium speed, beat together the margarine and brown sugar until smooth.
Add the eggs, one at a time, beating to combine after each addition.
Add the vanilla, cinnamon, nutmeg, ginger, baking powder and baking soda. Beat to combine.
Add the soy milk and beat until incorporated.
Turn the mixer to low and add in the flour. Beat until just combined.
Add the pumpkin puree and beat until fully incorporated.
Remove a cup of the pumpkin mixture and add it into the melted chocolate.
Place about a third of the pumpkin batter into the bundt pan. Top with large dollops of chocolate batter, then repeat with remaining batter.
Bake at 350 for 50 minutes, or until a toothpick inserted in the middle comes out with moist crumbs clinging to it.
Brown Sugar Glaze:
2 Tablespoons margarine
½ cup brown sugar
1 teaspoon vanilla extract
1 cup powdered sugar
1-2 Tablespoons soy milk
In a small pot, melt together the margarine and brown sugar until smooth. Remove from heat and add the vanilla extract. Set aside to cool for a couple of minutes.
Add the powdered sugar and soy milk to the cooled brown sugar mixture. Stir to combine. Start with 1 Tablespoon soy milk and add more, as needed, to reach a thick glaze consistency.
Drizzle glaze over cooled cake.
Thanks folks for stopping by! Hope you love this cake! -Miriam PS – Did you enter to win this fabulous cookbook yet? What are you waiting for?