This pumpkin spiced bundt cake is bursting with warm pumpkin spices and studded with chocolate chips. Topped with a pumpkin spice glaze, this pumpkin bundt cake is perfect for hiding sourdough discard!
1 to 2tablespoons(1 to 2tablespoon)milk, to achieve desired consistency (adjust as necessary)
Instructions
Preheat the oven to 350 °F. Spray a small 6-cup bundt pan with baking spray, making sure to get inside the decorative grooves. To be safe from overfilling the bundt pan, spray a mini loaf pan with baking spray as well.
In a small bowl, whisk together the flour, salt, baking soda, baking powder, and the spices.
In a medium bowl, whisk together the pumpkin, starter discard, eggs, sugar, brown sugar, oil, and vanilla. Add in the flour mixture and stir until evenly combined. Fold in the chocolate chips.
Transfer the batter to the prepared pan, no more than ⅔ full. Use the remainder to make a small loaf in a mini loaf pan. Place the pans on a half sheet baking pan to ease the transfer to the oven. Bake the cakes for 40 to 50 minutes (the small loaf will take 20 to 25 minutes), until a cake tester inserted in the center comes out clean.
Remove the cakes from the oven and cool them in the pan on a rack for 15 minutes before turning them out of the pan back onto the rack. Allow the cakes to finish cooling completely.
For the glaze: Sift the powdered sugar into a small bowl (this helps prevent lumps in the finished glaze). Add the cinnamon, nutmeg, and cloves and whisk until combined. Add 1 tablespoon of milk, and stir to combine. Adjust the consistency by adding 1 teaspoon of milk or more sifted powdered sugar as needed.
Drizzle the glaze onto the cakes. Allow the glaze to set before serving.
Storage instructions: This pumpkin bundt cake will keep on the counter at room temperature in an airtight container for up to 2 days and about 5 days when refrigerated. For longer storage, freeze the cake wrapped with plastic wrap and sealed in an airtight bag. Thaw overnight in the refrigerator before bringing it to room temperature to serve.
Recipe Notes
You can use ginger or allspice for the cloves, nutmeg, and/or cardamom. Or, just use two teaspoons of your favorite Pumpkin Pie Spice instead of all the spices. Your call.Don’t overfill the bundt pan, just fill it ⅔ full and make a mini bread with remainder. Just to be on the safe side, you can place the bundt pan on quarter sheet baking pan to catch overflows while baking. If you do use all the batter in the bundt pan, you might need to level the cake before flipping it over (the benefit is that you get to enjoy the trimmings!).You can substitute ½ cup (57 grams) chopped walnuts and/or ½ cup (85 grams) raisins (or other dried fruit) instead of the chocolate chips (but really, why?).Quick Bread Presentations: Remember, you can make this pumpkin cake full-sized if you're feeding more than 8 people. And here are some alternative presentation styles you can use:
Sourdough Pumpkin Bread: Use a 9- x 5-inch standard loaf pan and bake for 60 to 65 minutes.
Mini Sourdough Pumpkin Breads: Use four mini loaf pans, and bake for 20 to 25 minutes.
Full-Size Sourdough Pumpkin Bundt Cake: Double the recipe (use the entire can of pumpkin purée), and bake it in a full-sized 10-12 cup bundt pan or 2 standard loaf pans. Bake for 60 to 70 minutes.