1cupcanola or vegetable oil or other light tasting oil
1teaspoonpure vanilla extract
¾cupchocolate chipsmelted and cooled to room temperature
Position a rack in the center of the oven and heat the oven to 350°F. Grease and flour a large bundt pan.
Into a large bowl, sift the flour with the baking soda and salt. Whisk and set aside.
In a small bowl combine the cinnamon, ginger, cloves and nutmeg. Measure out one teaspoon and add it to the flour bowl. Then add 1/4 cup of brown sugar to your spice bowl, mix it and set it aside.
In a large bowl, combine the pumpkin purée, brown and white sugars, oil, eggs and vanilla extract. Combine until all ingredients are well blended.
Melt the chocolate in the microwave in 25 second increments, stirring after each increment until the chocolate is melted. Set aside to cool slightly.
Pour the wet ingredients into the flour mixture and stir until no trace of flour remains.
Pour approximately half of your batter into your bundt pan. Spread all of the melted chocolate over the batter and sprinkle half of the spice mix. Pour the remaining batter into the pan and top it with the rest of the spice and sugar mixture.
Bake for 55 to 60 minutes or until a cake tester comes out with a few crumbs clinging on it.
Let the cake cool in the pan on a rack for 30 minutes and then turn out to cool completely. Remember to flip this cake up again to have the brown sugar and spice mixture showing on the top part of the cake.
Pumpkin Bundt Cake Variations:
Give this cake a bit of crunch by adding 1/2 a cup of chopped walnuts or pecans to this cake. A great way to incorporate them would be to add them to the spice and brown sugar mixture, this way you'll have nuts in the middle and on top of the cake.
Turn this cake into a chocolate chip pumpkin bundt cake. If the idea of adding a chocolate swirl seems like too much trouble, you could just add chocolate chips to the batter once its all combined and give it a good stir. If you choose this option, I would suggest you just add the spices to the flour mixture and leave out the spice and sugar mixture in the middle and on top of the cake.
If you prefer a plain pumpkin spice cake just leave the chocolate chips out. Add the spices to the flour mixture and omit the extra 1/4 cup of brown sugar.
Add in some whole grains by replacing up to half of the all-purpose flour with [eafl id="20057" name="Whole Wheat Pastry Flour" text="whole wheat pastry flour"].