My daughter has joined the blogging generation – and she is only 10. She has been watching me do this almost her entire life, but the other week she came home from school and told us that she decided she is starting a blog. What kind of blog you wonder? Well, not a food blog – a bunny blog. A blog dedicated to all things bunny related – called Bunnies 101. It is adorable – and some would say that she is learning and loving every minute of it. She researches her topics, writes them up like she is writing an “essay,” finds fun colorful pictures, practices her typing – and then waits to see what people think. I love it.
If you can take a break from all of your Thanksgiving planning, check out her blog. The little bunnies will put a smile on your face. And here is something else that will put a smile on your face – a nice pumpkin bundt cake. Yep, it is still that time of year – thank goodness. I love a good bundt cake, and this one definitely did not disappoint. This month the folks at King Arthur sent over a couple of different varieties of flour for me to try. Little did they know, I am already completely sold on their products. I have tried other varieties of flour, but none compare to King Arthur. In addition to my favorite flour, this bundt cake recipe I found in Cooking Light has less than half the amount of butter normally found in a bundt cake, and just a small amount of yogurt (Stonyfield Farms of course) to keep it moist. With the addition of the whole wheat flour – I actually felt like I was eating something good for me – which is perfect going into the Thanksgiving holiday!
Please note: As a Team Stonyfield ambassador, I am being compensated. All opinions about Stonyfield Farm’s products and King Arthur’s products are always my own.
- 9 ounces all-purpose King Arthur flour (about 2 cups)
- 7.1 ounces white whole-wheat King Arthur flour (about 1 1/2 cups)
- 1 tablespoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 7 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1/2 cup plain Smooth & Creamy Stonyfield Farms yogurt
- 1 (15-oz.) can pumpkin
- Baking spray
- 1/4 cup whole milk
- 2 tablespoons light-colored corn syrup or golden cane syrup (such as Lyle’s)
- 4 ounces bittersweet chocolate, finely chopped
Preheat oven to 325°F.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and next 5 ingredients (through nutmeg) in a large bowl.
Place butter and sugars in a bowl; beat with a mixer at medium speed until light and fluffy (about 5 minutes). Beat in vanilla. Add eggs, 1 at a time, beating well after each addition. Combine yogurt and pumpkin in a bowl, stirring with a whisk. Add flour mixture and pumpkin mixture alternately to butter mixture, beginning and ending with flour mixture. Spoon batter into a 12-cup Bundt pan coated with baking spray. Bake at 325°F for 1 hour or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 30 minutes; remove cake from pan. Cool completely on wire rack.
Combine milk, corn syrup, and chocolate in a microwave-safe bowl; microwave at MEDIUM (50% power) 1 minute or until melted, stirring every 20 seconds. Slowly pour chocolate mixture over cooled cake.
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