I saw this cake being demonstrated by pastry chef Katherine Thompson on the Martha Stewart TV show. It was such a quick, easy cake I had to try it to see whether the taste could stand up to the ease of preparation. It did.
It's a very moist cake with lots of flavor and good texture. I even substituted one cup of whole wheat flour (I didn't have quite enough regular flour on hand) with no complaints. There's one more reason you should try this cake: it makes your house smell absolutely wonderful while it's baking and for several more hours after you take it out of the oven!
Nonstick cooking spray with flour
3 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons coarse salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground nutmeg
2 cups canned pumpkin puree
2 1/2 cups sugar
4 large eggs
1 cup vegetable oil
1 1/4 cups chocolate chips
For The Creme Fraiche Glaze
3 tablespoons creme fraiche (I used sour cream)
3/4 to 1 cup confectioners' sugar, sifted
Directions
Make the cake: Preheat oven to 350 degrees. Spray an 8-to 10-cup Bundt pan with cooking spray; set aside.
Sift flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together into a medium bowl; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, mix together pumpkin, sugar, and eggs on medium speed. With the mixer running, slowly add oil. Add flour mixture and chocolate chips; mix on low speed until just combined.
Pour batter into prepared pan and transfer to oven. Bake until a cake tester inserted into the center comes out clean, 70 to 80 minutes. Transfer to a wire rack and let cool for 20 minutes before inverting cake onto rack or serving plate.
Make the creme fraiche glaze: Meanwhile, in a small bowl, mix together creme fraiche and 3/4 cup confectioners' sugar until smooth. Add more confectioners' sugar as necessary to reach desired thickness. Drizzle glaze over cake and serve.
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