Spiced Pumpkin-Chocolate Chip Tea Cake Recipe

Name: Spiced Pumpkin-Chocolate Chip Tea Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 350u00b0; 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.

1906

kcal

Calories

111

Fat

212

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 13 ingredients. The key ingredients include: 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, and more.

Yes, Spiced Pumpkin-Chocolate Chip Tea Cake 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!

Spiced Pumpkin-Chocolate Chip Tea Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions