Delicious cake for the fall season: Pumpkin Chocolate Bundt Cake with pumpkin seed brittle topping – so good! :D
For the cake batter:
1 cup (240ml) vegetable oil
1 cup (200g) brown sugar
2 medium eggs
3 cups (390) all-purpose flour
1 1/2 tsp. baking soda
2 tsp. pumpkin pie spice
1/2 tsp. salt
1 1/3 cups (300g) pumpkin puree
1 1/4 cups (200g) chocolate chips
For the pumpkin seed brittle:
3 tbsp. sugar
2 tbsp. pumpkin seeds
For the glaze:
1.8 oz. (50g) cream cheese
1 cup (120g) confectioners‘ sugar, plus more if needed
1/2 tbsp. maple syrup
1/2 – 1 tbsp. milk
1. Preheat the oven to 350°F (180°C). Grease a 10 cups (2,4l) bundt pan and dust with some flour. Set aside.
2. Add the oil and brown sugar to a large bowl and mix until well combined. Add the eggs one after another and mix well after each addition. Mix until everything is fluffy and a bit paler than at the beginning. Mix the flour with baking soda, pumpkin pie spice, and salt and add alternating with the pumpkin puree to the bowl – mix until just combined. Add the chocolate chips and fold in. Pour the batter into the prepared bundt pan, smooth out the top and bake for 55-60 minutes or until a toothpick inserted into the cake comes out clean. Take out of the oven and let cool down in the pan for some time, then remove carefully and let cool down completely on a wire rack.
3. For the pumpkin seed brittle add the sugar to a small nonstick pan and melt slowly until golden. As soon as all the sugar has caramelized add the pumpkin seeds and mix. Pour that mixture onto a sheet of baking paper and spread out. Let cool down completely, then break into (not too) small pieces. Set aside.
4. For the glaze mix the cream cheese with confectioners‘ sugar, and maple syrup until smooth. Mix in some milk if the glaze is too thick, add some more confectioners‘ sugar if too runny. Glaze the cooled cake and decorate with the brittle. Serve soon because the caramel will start to liquefy after a while when in contact with the wet glaze.