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Holiday Recipe Makeover Series: Glazed Chocolate-Pumpkin Bundt Cake
Filed under Eating Healthy, Recipes1 CommentNov 24I’m posting this weeks recipe a little early to give us the chance to get one more in before the big Turkey day. Since I know we can’t get through a holiday meal with a good desert this weeks recipe is just the alternative you need.
Glazed Chocolate-Pumpkin Bundt Cake
From EatingWell: October/November 2006
You don’t have to have pumpkin pie to still enjoy pumpkin and spice in a Thanksgiving dessert. This tender, moist cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic Thanksgiving flavors.
READER’S COMMENT:
“I am making it for the second time this week! I’m making it into muffins this time so I can give them to the teachers… YUM ”16 servings
Active Time: 30 minutes
Total Time: 3 1/2 hours (including cooling time)
Nutrition ProfileLow calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber |
Ingredients
Cake* 1 cup all-purpose, flour
* 3/4 cup whole-wheat pastry flour
* 1 cup granulated sugar
* 3/4 cup unsweetened cocoa powder, (not Dutch-process)
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon pumpkin pie spice
* 1/4 teaspoon salt
* 1 cup nonfat buttermilk
* 1 15-ounce can unsweetened pumpkin puree
* 3/4 cup dark brown sugar, packed
* 1 large egg, at room temperature
* 1 large egg white, at room temperature
* 1/4 cup canola oil
* 1/4 cup light corn syrup
* 1 tablespoon vanilla extractGlaze & Garnish
* 1/2 cup packed confectioners’ sugar
* 1 tablespoon nonfat buttermilk
* 2 tablespoons mini chocolate chips, or toasted chopped nuts (see Tip)Preparation
1. To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
2. Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
3. Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
4. Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
5. To glaze & garnish cake: Combine confectioners’ sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.Tips & Notes
* Make Ahead Tip: Prepare through Step 4 up to 1 day ahead. Glaze and garnish (Step 5) shortly before serving. Equipment: 12-cup Bundt pan
* Tips: To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
* To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.Nutrition
Per serving: 234 calories; 5 g fat (1 g sat, 3 g mono); 13 mg cholesterol; 46 g carbohydrates; 4 g protein; 3 g fiber; 238 mg sodium; 159 mg potassium.
3 Carbohydrate Serving
Exchanges: 3 other carbohydrate, 1 fat
Tagged as: bundt cake, chocolate, Heart health, Low calorie | Low cholesterol | Low saturated fat, Low sodium, moist, pumpkin
One Response to “Holiday Recipe Makeover Series: Glazed Chocolate-Pumpkin Bundt Cake”
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JB said on December 3rd, 2009 at 3:27 am
Oh, Now I am hungry for this bundt cake. It sounds so good. I think I will make it as muffins when my grandchildren come for Christmas. Thank you.
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