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If you need a little something sweet to go with your Pumpkin Latte, this next Fall Inspired Recipe is definitely going to win your heart. Crafted by the blogger behind this deliciously gorgeous blog (who I am now officially captain of her fan club), this is easy, yummy, perfectly Fall goodness.

From Tutti Dolce…This Pumpkin-Chocolate Swirl Bundt Cake is a fabulous fall dessert! I added a rich devil’s food chocolate swirl to my pumpkin spice batter for an indulgent seasonal treat. When the cake is served warm, the chocolate swirl becomes deliciously gooey – serve with a cold glass of milk or a steaming mug of coffee.

PUMPKIN + CHOCOLATE SWIRL BUNDT CAKE

Pumpkin Batter
2 cups flour
1 1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
1/2 tsp nutmeg
1 1/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3 Tbsp unsalted butter, at room temperature
1/2 cup sugar
1 tsp vanilla extract
2 large eggs
1 cup pure pumpkin
2 Tbsp maple syrup
1/3 cup plain fat-free yogurt
2 Tbsp low-fat milk

Whisk together flour, spices, baking soda, baking powder, and salt in a medium bowl. Beat butter, sugar, and vanilla extract in a large mixer bowl at medium speed until well blended (about 3 minutes); add eggs one at a time and beat well. Combine pumpkin, maple syrup, yogurt, and milk in a small bowl. Add half of flour mixture to sugar mixture and beat until just combined. Add pumpkin mixture, then finish with remaining flour mixture.

Chocolate Batter
1/2 cups boiling water
1/4 cup unsweetened cocoa
1 1/4 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 Tbsp unsalted butter
1/3 cup sugar
1/2 tsp vanilla extract
1 large egg
1/3 cup plain fat-free yogurt
1/4 cup semisweet chocolate chips

Whisk together boiling water and cocoa, then set aside to cool. Whisk together flour, baking soda, baking powder, and salt in a medium bowl. Beat butter, sugar, and vanilla extract in a large mixer bowl at medium speed until well blended (about 3 minutes); add egg and beat well. Whisk yogurt into cooled cocoa mixture. Add half of flour mixture to sugar mixture and beat until just combined. Add cocoa mixture, then finish with remaining flour mixture. Fold in chocolate chips.

Preheat oven to 350°F and coat a 12-cup bundt pan with nonstick spray. Spoon half of pumpkin batter into prepared pan and smooth with an offset spatula. Layer with chocolate batter and remaining pumpkin batter, smoothing each layer. Insert a skewer about 2 inches into batter and gently swirl the chocolate and top pumpkin layers together. Smooth top and tap pan sharply to remove air bubbles.

Bake 35 to 36 minutes, until cake begins to pull away from edges of pan and a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes; carefully invert onto rack and cool completely. Store leftovers in an airtight container at room temperature up to 3 days.

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