Pumpkin Chip Cake with Walnuts

Name: Pumpkin Chip Cake with Walnuts
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 16 servings.
Ingredients: 3 cups all-purpose flour; 1-1/4 cups sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; 3/4 teaspoon salt; 1/2 teaspoon ground cloves; 1/4 teaspoon ground allspice; 4 large eggs, room temperature; 1 can (15 ounces) solid-pack pumpkin; 1 cup unsweetened applesauce; 1/4 cup canola oil; 1/4 teaspoon maple flavoring, optional; 1/2 cup miniature semisweet chocolate chips; 1/2 cup chopped walnuts, toasted; Confectioners' sugar

My grandmother gave me this family recipe. After a few changes, I made the treat even healthier and tastier. Holidays wouldn’t be the same without it!—Amy Bridgewater, Aztec, New Mexico

Ingredients

3 cups all-purpose flour
1-1/4 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
4 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
1 cup unsweetened applesauce
1/4 cup canola oil
1/4 teaspoon maple flavoring, optional
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts, toasted
Confectioners' sugar

Directions

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, pumpkin, applesauce, oil and, if desired, flavoring until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips and walnuts.
Transfer to prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar.

Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans. To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.