Pumpkin Bundt Cake With Cinnamon And Chocolate Swir

Name: Pumpkin Bundt Cake With Cinnamon And Chocolate Swirl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup brown sugar; 1 tablespoon cinnamon; 2 tablespoons butter; 100 grams chocolate chips; 4 eggs; 3/4 cup brown sugar; 120 milliliters plain yogurt; 3 tablespoons coconut oil melted; 1 cup pureed pumpkin cooked and; 2 cups spelt flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon

Servings: persons

1/2 cup brown sugar
1 tablespoon cinnamon
2 tablespoons butter
100 grams chocolate chips
4 eggs
3/4 cup brown sugar
120 milliliters plain yogurt
3 tablespoons coconut oil melted
1 cup pureed pumpkin cooked and
2 cups spelt flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon

1
Preheat oven to 360u00b0F. Grease a bundt pan with butter.
2
Swirl Preparation:
3
In a bowl, mix the sugar, cinnamon, and the butter (in small pieces). With your fingers, knead until obtaining a wet sand texture. Add the chocolate chips and mix well.
4
Cake Preparation:
5
In another bowl, beat the eggs with sugar for about 5 minutes with an electric mixer until creamy.
6
Add the yogurt, oil, and pumpkin and mix well.
7
Add the flour with the baking powder, baking soda, ginger, and cinnamon, and mix until homogeneous.
8
Place half of the batter in the pan and carefully, without touching the sides, add the swirl mixture all around the bundt pan. Add remaining cake batter on top and bake until cooked (until a toothpick entered into the center comes out clean).
9
Remove from oven, let cool, and remove from pan.
10
Sprinkle with powdered sugar and ground cinnamon.

936

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup brown sugar, 1 tablespoon cinnamon, 2 tablespoons butter, 100 grams chocolate chips, and more.

Yes, Pumpkin Bundt Cake With Cinnamon And Chocolate Swirl falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Bundt Cake With Cinnamon And Chocolate Swirl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions