Pumpkin-Chocolate Swirl Bundt Cake

Pumpkin-Chocolate Swirl Bundt Cake

Pumpkin purée adds sweetness and tenderness to this marbled Bundt cake. Don’t worry if you don’t have a cast-iron Bundt pan in your collection. We also tested these recipes in standard cast-aluminum Bundt pans, and the cook times and temperatures are the exact same. 

Pumpkin-Chocolate Swirl Bundt Cake
Makes about 12 servings
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Ingredients
  1. 1 cup plus 2 tablespoons unsalted butter, softened and divided
  2. 3¼ cups all-purpose flour, divided
  3. 1½ cups firmly packed dark brown sugar
  4. 3 large eggs
  5. 2 teaspoons baking powder
  6. 1 teaspoon baking soda
  7. 1 teaspoon kosher salt
  8. ½ cup sour cream
  9. 1 teaspoon vanilla extract
  10. 1 cup canned pumpkin
  11. 1½ teaspoons pumpkin pie spice
  12. ⅓ cup half-and-half
  13. 2 tablespoons unsweetened cocoa powder
  14. 2 tablespoons confectioners’ sugar
Instructions
  1. Preheat oven to 300°. Lightly coat a 10- to 15-cup cast-iron Bundt pan with 2 tablespoons butter. Sprinkle with ¼ cup flour, rotating to coat bottom and sides of pan. Using a pastry brush, remove excess flour.
  2. In a large bowl, beat brown sugar and remaining 1 cup butter with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. In a medium bowl, whisk together baking powder, baking soda, salt, and remaining 3 cups flour. Gradually add flour mixture to butter mixture. Beat in sour cream and vanilla. Spoon 1 cup vanilla batter into a medium bowl. Set aside.
  3. Add pumpkin and pumpkin pie spice to remaining vanilla batter; beat until combined. Add half-and-half and cocoa to reserved 1 cup vanilla batter, whisking until combined. (Batters will be thick.)
  4. Spoon one-third of pumpkin batter into prepared pan, spreading evenly. Spoon half of chocolate batter by heaping teaspoonfuls over pumpkin batter. Repeat once, spooning remaining pumpkin batter on top. Gently swirl batters together with a knife, smoothing top with a spatula. Tap pan twice on counter to release any air bubbles.
  5. Bake until a wooden pick inserted near center comes out clean, 55 to 60 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
Taste of the South http://www.tasteofthesouthmagazine.com/

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