Pumpkin Chip Cake with Walnuts
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
Total TimePrep: 20 min. Bake: 50 min. + cooling
- 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
- 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.
Editor's NoteTo 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.
Nutrition Facts1 slice: 261 calories, 9g fat (2g saturated fat), 47mg cholesterol, 260mg sodium, 42g carbohydrate (21g sugars, 2g fiber), 5g protein.
Originally published as Lightened Autumn Festival Cake in Healthy Cooking Annual Recipes 2016