Pumpkin Marble Cake

Pumpkin season is coming to an end and I just had to post one more pumpkin recipe. I would say that I saved the best for last, but... I didn’t. I just can’t choose between my Pumpkin Blondies, Pumpkin Maple Muffins and this. It’s no use trying! I mean, why would you, when you can have all three of them?

While my last two recipes were easy to share or have on the go, this cake is one you’ll want to keep for yourself. I like that this cake is super basic, it is super easy to whip up in a few minutes, and while it cooks it fills your house with the divine smell of pumpkin and cinnamon. Once out of the oven, this masterpiece is light yet dense enough to eat without a fork (or a plate, for that matter). You can pack a slice to have as a snack, have some for breakfast or enjoy a piece with your afternoon tea (my personal favorite). Finally, the chocolate adds a little fun and sweetness to this already perfect cake. Here’s the recipe.

Pumpkin Marble Cake
A light cake bursting with fall flavors that is sure to marry well with just about any type of tea.

Ingredients:

• 2 ¼ cups flour
• ¾ cup sugar
• 1 ½ cups pumpkin
• 2 eggs
• ½ cup chocolate chips
• ½ cup butter
• 2 tsp baking powder
• 2 tsp pumpkin pie spices
• 1 pinch of salt
• 1 tsp cinnamon
  

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1. Place the chocolate chips in a bowl and melt in the microwave by increments of 15 seconds. Make sure to stir each time, allowing the chocolate to melt slowly.
2. Preheat the oven to 350˚F and grease an 8-inch round cake pan. I like to grease it with butter and then cover the entire pan with a thin layer of flour.
3. In a small bowl, mix together the flour, baking powder, cinnamon, pumpkin pie spices and salt. Set aside.
4. In a large bowl, cream together the butter and sugar until light and fluffy.
5. Beat in the eggs, one at a time.
6. Add the pumpkin and whisk until it is completely blended in.
7. Add the dry ingredients and mix until just combined.
8. Pour the batter into prepared pan. Spread evenly.
9. Drop a few spoonfuls of chocolate on the batter. Run a knife or a toothpick through, swirling the chocolate around.
10. Bake for 50 minutes or until a toothpick comes out clean.
11. Let cool for a couple minutes before removing from pan.
12. Serve warm or cooled, along with a giant cup of pumpkin chai tea.
    

Extra tips:

• You can also use dark chocolate instead of milk chocolate chips, to get a cake that is a little less sweet.
• The trick to avoid burning the chocolate is melting it slowly and making sure to stir regularly. Some chocolate chips will melt before others and stirring will allow them to melt the rest.
• Really take your time creaming the butter and sugar. The sugar should mostly dissolve in the butter and the mixture should be light in color and fluffy.
• When adding the eggs, make sure to mix well between each addition to allow the mixture to thicken.
• When adding the dry ingredients, be careful not to over-mix, as this would cause your cake to be rock-hard.
• When spreading the batter into the pan, try to create a tiny dent in the middle. The middle part of a cake will rise more than the rest when it cooks. To have a cake that is even, create a little dent in the middle and make sure the batter spreads evenly all the way to the edges.
• I highly recommend doing the toothpick test before removing the cake from the oven. Since this cake is quite thick, the whole cake can look done while the inside isn’t. If you take it out of the oven too soon, the middle will drop and the cake will look like a volcano.

That is it! This is one of my favorite things to bake during the fall. It truly brings everyone together because nobody can resist having at least one bite. I also find that this cake is really nice to bring to a dinner with friends or family, because it is not too decadent, but it is absolutely irresistible. If you end up recreating this recipe, please use the hashtag #teaandmascara so that I can see all of your beautiful cakes.

Don’t forget to come back next week, for the start of the holiday festivities! See you then!

Much love,
-TM-