Spiced Pumpkin-chocolate Chip Tea Cake

Total Time: 2 hrs 5 mins Preparation Time: 45 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 12
• 2 1/3 cups packed dark brown sugar
• 1 1/2 cups canola oil (or other neutral vegetable oil)
• 1 cup canned pumpkin puree
• 3 eggs
• 3 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 2 1/3 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/2 cup chocolate chips
• 1/3 cup chopped walnuts
• powdered sugar

Recipe

• 1 preheat oven to 350°; grease and flour a 10-12 cup bundt pan.
• 2 place 2 cups brown sugar in a large bowl; break up any lumps.
• 3 add the oil, pumpkin puree, and eggs; whisk together until smooth.
• 4 sift the flour, baking soda, 2 teaspoons cinnamon, ginger, cardamom, and cloves over the pumpkin mixture.
• 5 add the chocolate chips and fold until the batter is evenly mixed and no streaks remain.
• 6 in a small bowl, combine the remaining 1/3 cup brown sugar and remaining 1/4 teaspoon cinnamon with the walnuts.
• 7 rub together with your fingertips until well blended.
• 8 pour half of the pumpkin batter into the prepared pan.
• 9 sprinkle the walnut mixture over the top of the batter, trying to keep it in the center.
• 10 cover with the remaining batter.
• 11 bake for 60-70 minutes, until a pick comes out clean.
• 12 let cake cool in the pan for about 10 minutes.
• 13 then turn the cake onto a rack to cool completely.,.
• 14 sprinkle with powdered sugar, if desired.