Pumpkin Chocolate Chip Bundt Cake

I’ve said it before. I like to bake though I am not the best decorator, which is why I love bundt cakes. They are pretty and don’t require frosting (besides, I don’t really like frosting and usually scrape it off). If you like frosting, don’t worry; you won’t miss it with this cake.

Pumpkin Chocolate Chip Bundt Cake

Ingredients
2 sticks unsalted butter, at room temperature
2 ¼ cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons cinnamon
¾ teaspoon ground allspice
Pinch of fresh nutmeg
½ teaspoon salt
1 ¼ cups canned solid-pack pumpkin
¾ cup well-shaken buttermilk
1 ½ teaspoons vanilla
1 ¼ cups granulated sugar
3 large eggs
Chocolate chunks or chocolate chips

Directions
Preheat oven to 350°F. Spray a 10 inch bundt pan, then dust with flour, knocking out excess.

Whisk together flour, baking powder, baking soda, cinnamon, allspice, fresh nutmeg, and salt in a bowl. Whisk together pumpkin, buttermilk, and vanilla in a separate bowl.

Beat butter and sugar in a large bowl with an electric mixer at medium speed until creamy. Add in eggs one at a time, while mixing on low. On low, add flour and pumpkin mixtures in batches, beginning and ending with flour mixture. Mix just until combined, don’t over mix. By hand, stir in the chocolate chunks.

Spoon cake batter into pan, smoothing top. Pound the pan on the counter to settle the batter. Bake until a toothpick comes out clean in the center of cake, about 45- 50 minutes. Cool the cake in the pan, on a rack, for 15 minutes. Invert rack over cake and reinvert cake onto rack. Cool completely before serving. Dust with powdered sugar, if desired.