Spiced Pumpkin-Chocolate Chip Tea Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 5mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°; grease and flour a 10-12 cup Bundt pan.
  • Place 2 cups brown sugar in a large bowl; break up any lumps.
  • Add the oil, pumpkin puree, and eggs; whisk together until smooth.
  • Sift the flour, baking soda, 2 teaspoons cinnamon, ginger, cardamom, and cloves over the pumpkin mixture.
  • Add the chocolate chips and fold until the batter is evenly mixed and no streaks remain.
  • In a small bowl, combine the remaining 1/3 cup brown sugar and remaining 1/4 teaspoon cinnamon with the walnuts.
  • Rub together with your fingertips until well blended.
  • Pour half of the pumpkin batter into the prepared pan.
  • Sprinkle the walnut mixture over the top of the batter, trying to keep it in the center.
  • Cover with the remaining batter.
  • Bake for 60-70 minutes, until a pick comes out clean.
  • Let cake cool in the pan for about 10 minutes.
  • Then turn the cake onto a rack to cool completely.,.
  • Sprinkle with powdered sugar, if desired.
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