Ingredients
-
2 1/2 cups
Flour
-
2 teaspoons
Baking powder
-
1 teaspoon
Ground cinnamon
-
½ teaspoons
Ground nutmeg
-
½ teaspoons
Ground ginger
-
½ teaspoons
Salt
-
½ cups
(1 stick) butter, room temperature
-
1 cup
Sugar
-
⅓ cups
Brown sugar
-
2
Eggs
-
1
15 oz can of pumpkin puree
-
1 teaspoon
Vanilla extract (or better yet, use bourbon)
-
½ cups
Plain greek yogurt
-
1 cup
Dark chocolate chips
Directions
-
Preheat oven to 350 degrees. Grease and flour a bundt pan.
-
In a medium bowl, combine the flour, baking powder, cinnamon, nutmeg, ginger, and salt until well mixed.
-
In a separate, larger bowl, mix together the butter, sugar, and brown sugar until smooth. Beat in the eggs, followed by the pumpkin puree, vanilla extract, and greek yogurt.
-
Add the flour mixture to the pumpkin mixture and stir together until just combined (batter will be thick). Fold in the chocolate chips.
-
Pour the batter evenly into the bundt pan and bake at 350 until top is golden and a toothpick inserted into the cake comes out clean - about 55-60 minutes.
-
Cool cake slightly, then run a knife around the edge, and invert onto a cooling rack to finish cooling before slicing and eating!
See what other Food52ers are saying.