pumpkin bundt cake
with a milk chocolate chip and cinnamon sugar ribbon
makes 1 bundt cake serving 12-16
6 ounces unsalted butter, softened
2 cups granulated sugar
1/2 teaspoon salt
3/4 cup pumpkin puree
3 large eggs
3 cups all purpose flour
1 tablespoon baking powder
1-1/2 teaspoons pumpkin pie spice
3/4 cup buttermilk
1/2 cup milk chocolate chips
2-3 tablespoons cinnamon sugar
place the flour, baking powder and pumpkin pie spice into a sifter or a mesh strainer and sift it over the batter. fold the mixture a few times, sprinkle the buttermilk over the batter and fold it together. carefully place half of the batter into the prepared pan and spread it out so there are not huge gaps and vacant areas-it does not need to be perfectly level. sprinkle the cinnamon sugar over the batter in the pan and top with the milk chocolate chips. carefully spread the remaining batter over the ribbon and bake until a pick inserted comes out clean, about 1 hour. cool the cake in the pan for 20 minutes and then remove it from the pan and allow it to cool completely on a rack.
once the cake has cooled and is still on the rack, give it a liberal dusting of powdered sugar and then carefully place it on the serving plate. the cake is best cut when completely cool. to store, keep it covered in a cake container at room temperature up to 2 days. to store in the freezer for up to a month, cut and wrap slices well in plastic and place them in a plastic container or bag before freezing. thaw the slices, still wrapped in plastic, at room temperature.