This weekend was my coworker’s 26th birthday and to celebrate a bunch of us went out to the Kennedy School for drinks and dinner. There were about 15 of us and we wouldn’t all fit at one table so they divvied us up amongst three. I somehow ended up at the “couples table” (there was also a “family table” and the “single guy’s table”) along with three other couples and one single guy, who happens to have grown up in Wisconsin. So at my end of the table it was me, this rando from Wisconsin, the birthday boy and his date (whom I’d never met). My friends (and their significant others) were either at another table altogether or at the opposite end of my table. It was not the most ideal social situation but at least the rando and I had Wisconsin to talk about. And food. We ended up talking about food a lot, which isn’t surprising. It’s one of my favorite topics.
I felt bad for not bringing a cake in to work on Friday for the birthday boy or to dinner that night (his birthday was actually Saturday) and instead promised him I would bring him something Monday. When I asked him what kind of cake he likes, he basically said he likes anything. I figured a pumpkin flavored cake falls into the category of “anything” and still had one and a half cups of pumpkin left to use after making Pumpkin Gnocchi and Pumpkin Butterscotch Brown Butter Bread Pudding.
I haven’t had a lot of luck making bundt cakes the last few times I’ve tried to make one, but I figured you can’t screw up a pumpkin-flavored bundt cake of any of the flavors you could try as the pumpkin should make the cake extra moist.
I found a recipe that my grandma sent me awhile ago that was a perfect contender for the occasion as I had all the ingredients and it was super simple. I had to modify it a bit because the recipe only called for one cup of pumpkin puree. So I reduced the eggs called for from two to one.
And, finally, success. The cake turned out super moist and dense – reminiscent of pumpkin bread, actually.
- 1/2 c. shortening
- 1/2 c. granulated sugar
- 1 c. brown sugar
- 1 egg
- 1 1/2 c. pumpkin puree
- 2 T. maple syrup
- 2 c. flour
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 3 T. baking powder
- 1/2 c. sour cream
- 3/4 c. chocolate chips
- 1 c. marshmallow fluff
- boiling water
- Preheat oven to 350 degrees. Grease a bundt pan with shortening or butter.
- Cream shortening and sugar. Add eggs, pumpkin and syrup. Mix thoroughly. Sift dry ingredients together and add to pumpkin mixture alternating with sour cream. Stir in chocolate chips. Bake for 40 to 45 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven to a wire rack and let cool 10 to 15 minutes in the pan before turning out onto the rack and cooling completely.
- To make the glaze, mix fluff with enough boiling water to thin it out to make a glaze consistency. Pour glaze over bundt cake.
A note on the glaze: the cake doesn’t necessary need a glaze, but I find that it is more aesthetically pleasing when you add a glaze.
Have you ever made the mistake of adding baking soda to your recipe in the (greater) amount of baking powder that you’re supposed to add? I did this once in pancakes and they were horrible. Salty tasting, if you will. And not salty in a good way. Today when I was making this cake, I accidentally added about three tablespoons of baking soda before realizing I had added soda, not powder. I thought I removed most of the soda and estimated that whatever was remaining was about what the recipe called for. Either I wasn’t as successful at removing the soda or I’m haunted by the ghost of baking soda past because I swear this cake has a slight too-much-baking soda taste. I’ll see what my coworkers say when they dive in tomorrow.