Monday, September 10, 2012
MILK CHOCOLATE CHIP PUMPKIN CAKE
Pumpkin isn't just a Native American favorite - pumpkin is found throughout the Middle East. Here is a sweet treat that can be used as a hearty sweet bread for fetar (breakfast) or, with drizzled buttercream frosting, a wonderful dessert cake.
* 3 c. all purpose flour
* 2 1/4 c. granulated sugar
* 3/4 c. brown sugar
* 1 Tbsp. pumpkin pie spice or apple pie spice
* 1 1/2 tsp. baking powder
* 1 1/2 tsp. baking soda
* 1/2 tsp. salt
* 6 oz. milk chocolate chips ( semi-sweet is ok, too)
* 1 15 oz. can pumpkin
* 3/4 c. melted butter or margarine
* 6 eggs slightly beaten or equivalent egg substitute
* Oven 350F
* Tube pan or fluted tube pan ( Bundt pan )
* Preheat oven to 350F
* Generously spray the tube pan with nonstick spray.
* Set aside 1/2 c. flour in a small bowl
* In a large bowl, combine the remaining flour, sugars, pumpkin pie spice, baking powder, baking soda, and salt.
* Place the chocolate chips in the reserved flour and toss to coat. Set aside.
* In another bowl combine the pumpkin, melted butter, and eggs.
* Add the pumpkin mixture to flour mixture and stir until combined. Add the chocolate chip mixture. Stir until combined, then pour the batter into the tube pan.
* Bake for 60 minutes or until a wooden toothpick comes out clean, when tested near the center of the cake.
* Cool pan on a wire rack for 15 minutes. Gently remove the cake from the pan and cool for 30 minutes. Garnish with powdered sugar or drizzle with icing.
* 12 to 16 servings.