Do you ever bake at night so that you can fall asleep to heavenly scents?
I do that a lot in the fall. My baking this time of year contains a lot of cinnamon, nutmeg, ginger, and cloves. If I take something out of the oven right before I head up to bed, I can actually drift off for the night with all those autumn spices whirling around my senses. I highly recommend you try it.
Even though it’s soaring back up to the 90s this week here in the sunny DC area, I’ve been baking for crunchy leaves and cooler breezes since Labor Day ended. This cake is no exception, and it’s magnificent. The base is pumpkin goodness, filled with all those lovely spices and chocolate chips. Did I mention that the whole cake is smothered in a rich chocolate glaze?
Last week was full of mishaps. As in, just a terrible week. On Wednesday I was at work when I learned that one of my teachers had fallen, so I rushed down the hall to check on her. On my way, I slipped in a stealth water spill and fell down too. Irony? The teacher was fine, but I couldn’t walk so well. I had to get to the urgent care clinic because my doctor wouldn’t see me without some kind of crazy workman’s comp claim number that I could’ve easily given him later (can I rant about healthcare sometime soon?) for an x-ray. Luckily, nothing was broken, but I’m very swollen and bruised.
To compound that (yes, I’m complaining), I had a 22-mile commute the next day to a training class. I don’t like commuting. More complaining.
That evening was Back to School Night, which means I had to be on my A-game to meet with parents. I put a pair of sneakers on over my bandaged foot (not my typical Back to School Night uniform of cute dress and heels) and went to work from my training class. When I opened my mouth, I realized that the fun continued. My voice was going.
See, I’ve had a cold for about a week, but it’s just been hovering. Do you ever have a hovering cold? It’s kind of polite in nature. It doesn’t intrude too much into your life except in the early morning or late at night, but then it really intrudes. No warning, and BAM! Suddenly, you’re going mute in front of parents.
By the next day, I had to face down my students with no voice at all. I spent the day croaking and rasping at them and feeling completely done in. Thank heaven the next day was Saturday. It was time to sit down and shut up. I was never gladder to do both.
One day into the weekend, and things are looking up. My foot is very bruised and still somewhat swollen, but it’s getting better. My voice is a light rasp now as opposed to completely silent, so yay. And I can bake even without a foot or a voice, so that’s the best news of all.
This cake is lovely. I don’t usually pair butter with pumpkin, but special occasions call for a fancier cake. What occasion, you might ask? Feeling better, y’all!
Because pumpkin and chocolate chip is the best combo ever, I had to put them into a decadent bundt with the best chocolate glaze in existence. This is my favorite glaze recipe bar none. It’s super easy, and it’s thicker than most glazes. It’s impossible not to love!
Last week was full of mishaps, but this week will be better and full of cake. It’s not how many times we fall, but how many times we determinedly get back up again. That’s what really matters!
Pumpkin Chocolate Chip Bundt Cake (GF)
2 cups oat flour (certified GF)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon ground ginger
1 and 1/4 sticks butter, softened to room temperature
1 cup sugar
1/2 cup firmly packed light brown sugar
1 teaspoon vanilla
1 and 1/4 cups pumpkin puree
1 cup semisweet chocolate chips
3/4 cup semisweet chocolate chips (more for garnish if desired)
3 tablespoons butter
1 tablespoon light corn syrup
1/2 teaspoon vanilla
- Preheat the oven to 350. Coat a bundt pan generously with cooking spray and sprinkle some oat flour lightly over the pan. Set aside.
- In a small bowl, combine the oat flour, baking powder, baking soda, salt and spices. Set aside.
- Cream the butter and both sugars in the bowl of a stand mixer. Add the eggs one at a time, beating each time until smooth. Add the vanilla. Continue to mix the ingredients as you add in the pumpkin. The batter will not be smooth, but make sure it's well mixed. Fold in the chocolate chips.
- Pour the batter (it will be thick) into the prepared pan and bake for 50-60 minutes until a toothpick inserted into the center comes out clean. Cool completely.
- When you're ready, make the glaze. Combine all the ingredients in a microwave-safe bowl and heat in 30-second intervals, stirring after each interval, until smooth and glossy.
- Spoon the glaze over the cake. If desired, sprinkle additional chocolate chips on top. Let the glaze set.
- Cut into slices. Store covered.