Pumpkin-Chocolate Chip Pound Cake |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
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In 'Cake Keeper Cakes' by Lauren Chattman Ingredients:
1 3/4 cups unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/4 teaspoon ground cloves |
nutmeg, a pinch |
1/2 cup unsalted butter, softened |
1 1/4 cups sugar |
3 large eggs |
1 cup canned pumpkin |
1 teaspoon pure vanilla extract |
1/3 cup milk |
1 cup miniature semisweet chocolate chips |
1 cup chopped walnuts |
Directions:
1. Preheat oven to 350°; coat the inside of a 9x5 inch loaf pan with nonstick cooking spray and dust it with flour.
2. In a bowl, combine the flour, baking soda, baking powder, cinnamon, salt, cloves, and nutmeg ; set aside.
3. In a large mixing bowl, combine the butter and sugar; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scrape down the sides of bowl as needed.
4. With the mixer on med-low speed, add the eggs, one at a time, scraping down the sides of bowl after each addition; stir in the pumpkin and vanilla; stir in the milk.
5. Turn the mixer to low speed and add the flour mixture 1/2 cup at a time, scraping down the sides of the bowl after each addition.
6. Stir in the chocolate chips and walnuts.
7. Scrape batter into prepared pan and smooth the top with a rubber spatula.
8. Bake for 55 minutes - 1hour, until the cake is firm to the touch and a pick comes out clean.
9. 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.
10. 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.
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