A delightful twist on the classic pumpkin bundt cake, featuring warm spices and rich chocolate chips.
Preheat your oven to 350°F (175°C) and position the rack in the center.
Preheating ensures even baking from the start.
Grease and flour a bundt pan thoroughly to prevent sticking.
Use a brush or paper towel to evenly coat the pan.
In a mixing bowl, whisk together the sugar and oil until smooth.
Ensure the mixture is well combined for a consistent texture.
Add the eggs one at a time, beating well after each addition.
Adding eggs individually helps maintain the emulsion.
In a separate bowl, combine the flour, cinnamon, nutmeg, clove, baking soda, and salt.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet mixture, alternating with the pumpkin puree.
Start and end with the dry ingredients for better mixing.
Fold in the chocolate chips gently.
Avoid overmixing to keep the batter light.
Pour the batter into the prepared bundt pan and smooth the top.
Tap the pan gently to remove air bubbles.
Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Cooling in the pan helps the cake set and release easily.
Serve the cake as is or with a dusting of powdered sugar.
Pair with coffee or tea for a delightful treat.
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