Tekvicovo kakaová bábovka
tekvicovo kakaová bábovka

Pumpkin Cocoa Bundt Cake

What´s more fall than pumpkin. I finally planted a Hokkaido pumpkin this year (and it grew) and I couldn´t waited to make something from it. My excitement fell a bit when I realized that the pumpkin needed to be washed, baked, peeled and mixed with a bit of water, only then I could use puree 😀 Anyway, after all this, I finally had enough of pumpkin puree, I used majority of it and the rest went to a freezer, maybe for some next pumpkin cake. I wanted something relatively traditional, maybe with a hint of chocolate, for my first pumpkin recipe, so Pumpkin Cocoa Bundt Cake was born. Traditionally untraditional version of a marble cake will enchant you not only with its beautiful (and natural) color, but also with its taste, even pumpkin haters will eat a piece or two (I´m talking from my own experience :D). Traditional pumpkin pie spice is, of course, a must have as well. The bundt cake is slightly denser, so don´t be surprised it bakes a bit longer than usual. Bake this bundt cake in a bigger baking pan since there really is a lot of batter. Anyway, it tastes amazing, a subtle pumpkin flavor is complimented with a bitter cocoa.

tekvicovo kakaová bábovka

tekvicovo kakaová bábovka

tekvicovo kakaová bábovka

tekvicovo kakaová bábovka

tekvicovo kakaová bábovka

tekvicovo kakaová bábovka

tekvicovo kakaová bábovka

tekvicovo kakaová bábovka
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Pumpkin Cocoa Bundt Cake
Prep Time
35 mins
Cook Time
1 hrs 30 mins
Total Time
2 hr 5 mins
 
Marble bundt cake made with pumpkin puree and cocoa
Servings: 12 pieces
Ingredients
  • 340 g butter
  • 450 g crystal sugar
  • 6 eggs
  • 425 g pumpkin puree
  • 2 tsp vanilla extract
  • 280 g all purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 1/3 tsp pumpkin pie spice
  • 90 g cocoa
  • 175 ml buttermilk
Instructions
  1. Beat butter with sugar for a few minutes, until fluffy.
  2. Add eggs, one by one, mix after every addition.
  3. Add pumpkin puree and vanilla extract, mix again.
  4. In the second bowl, whisk together flour, baking powder, salt and pumpkin pie spice.
  5. Incorporate flour mixture into butter mixture, mix it all using a mixer.
  6. Spoon 1/3 of batter in another bowl, add cocoa and buttermilk. Stir well.
  7. Grease bundt baking pan with oil (you can use flour as weland pour a part of orange batter into the pan so batter covers the bottom of pan, then pour the half of brown batter over the orange one. Apply different color layers in the same way until there are no batters left, orange batter should be the last one.
  8. Bake the bundt cake for 1 hour 20 minutes up to 1 hour 30 minutes on 170 degrees and cover it with baking paper after 30 minutes in the oven.
  9. Remove baking pan when the bundt cake is cooled.
Recipe Notes
  • Recipe adapted from Paula Deen´s Fall Baking 2018

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4 Comments

  • Helen at the Lazy Gastronome 11.9.2018 at 15:49

    Oh this looks beautifully delicious – I love this time of year with all the pumpkin recipes. I would be honored if you shared them at our recipe party – What’s for Dinner.

    http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-165/

    Reply
    • Ivana Jelínková 12.9.2018 at 20:50

      Thanks a lot, I love fall fruits as well. I will definitely check it out 🙂

      Reply
  • Mária Filová 12.9.2018 at 10:23

    Vyzerá pekne, určite aj chutí dobre. Pre budúce recepty z tekvice hokaido mám radu – netreba ju šúpať (je to v podstate jediná tekvica, ak nerátam cukiny – ktorú naozaj netreba šúpať a naopak, krásna oranžová vyzretá šupa dá tomu pyré peknú farbu. Hokaido sa uvarí v polievke aj v talianskom “risotte” úplne v pohode so šupkou, takže aj pyré bude super.

    Reply
    • Ivana Jelínková 12.9.2018 at 20:56

      Ďakujem veľmi pekne, nabudúci rok skúsim pyré aj so šupkou 🙂

      Reply

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