Wednesday, October 20, 2010

TCS: Pumpkin Chocolate Chip Pound Cake

This month, my fellow bakers and I started a new book "Cake Keeper Cakers" by Lauren Chattman. And although my first pick wasn't picked this month, I was still pretty pleased with being able to make pumpkin pound cake.

Now I thought this cake was good, but not great, although I think the fact that I used dark chocolate chips (it was all I had in the house) instead of milk chocolate chips definitely took something away from the cake. Plus, I have a favorite pumpkin bread recipe that I think I was also unfairly comparing this recipe to. I was hoping for a little more of a pronounced pumpkin taste in the cake was well. 

Still, overall, a good cake, and something I might bake again for friends and serve alongside some steaming mugs of hot cocoa or coffee.

Pumpkin Chocolate Chip Pound Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)

1¾ cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
¼ tsp ground cloves
Pinch nutmeg
½ cup (1 stick) unsalted butter, softened
1¼ cups sugar
3 eggs
1 cup canned pumpkin puree
1 tsp vanilla extract
1/3 cup milk
1 cup semisweet chocolate chips
1 cup chopped walnuts

Heat the oven to 350F. Coat the inside of a 9 x 5 inch loaf pan with nonstick cooking spray and dust with flour.

Combine the flour, baking powder, baking soda, cinnamon, salt, cloves and nutmeg in a medium mixing bowl.

Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
With the mixer on medium low speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in the pumpkin puree and vanilla. Stir in the milk.
Turn the mixer to low speed and add the flour mixture, ½ cup at a time, scraping down the sides of the bowl after each addition. Stir in the chocolate chips and walnuts.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is firm to the touch and a toothpick inserted in the centre comes out clean, 55 minutes to 1 hour. Let the cake cool in the pan for 5 minutes, invert it onto a wire rack and then turn it right side up on a rack to cool completely.
Store uneaten cake in a cake keeper at room temperature for up to 3 days or in the refrigerator, wrapped in plastic for up to 1 week.


  1. Sorry to hear you weren't so thrilled with the cake. I'm sure that it was hard for it to live up to the expectations of your favorite pumpkin loaf recipe. That has happened to me when trying new banana bread recipes. I love the pic...very inviting. I loved this cake and would say give it another try with the semisweet chips to see if it works out better.

  2. Could you post your normal pumpkin cake recipe - I'd love it try it :-}}

  3. That's such a lovely picture - the loaf looks great and I would like to read about your preferred recipe too! I used milk chocolate chips in mine and felt that they made the cake too sweet, so I shall try it again with darker chocolate and see what effect there is :)

  4. It looks delicious to me! Sorry you were underwhelmed with the results. I love the contrasting colors in your picture!

  5. I guess I was the opposite because this surpassed my old pumpkin loaf recipe. You cake does look great though, nice and moist.

  6. Your cake looks great. I agree it would taste yummy with a hot cup of coffee

  7. I agree, the cake is just ok but it was still enjoyed. Your cake slice looks great.

  8. This cake looks amazing. Sorry it didn't live up to your favorite. What is your favorite pumpkin bread recipe? Care to share?

    I've started a new blogging group, and I'd love it if you joined us. From reading your blog, it looks like something you would enjoy--it focuses on the love of the printed cookbook.

  9. Oh, this would totally rock my world. I adore pumpkin & chocolate together! I have a pumpkin chocolate chip loaf I like to make as well as a great recipe for pumpkin chocolate chip cookies.

  10. Not sure what your first choice was, but you can still make it! I liked this cake, but I'm with you, I still have a favorite :-)

  11. It still made up a pretty loaf cake...and there is pumpkin left for some waffles. Maybe if they had used more pumpkin the taste would be stronger. Happy to be baking with you!

  12. Now you're going to have to share your favorite pumpkin cake recipe with the rest of us! :)

    I thought this cake was delicious with a steaming cup of coffee. :)