Chocolate Chip, Pumpkin and Rye Bundt Cake

Chocolate Chip, Pumpkin and Rye Bundt Cake

As soon as there’s a chill in the air and the unmistakable signs of Autumn everywhere, all I want to do is pull on a thick jumper and bake comforting things (standing in front of a warm oven is a bonus, obviously). I crave hot chocolate, warming soups and start using even more cinnamon than usual.

One of my favourite ways to pair cinnamon is to use it with an incredibly stereotypical Autumnal ingredient – pumpkin! The combination of that deep orange colour, which I associate so strongly with this time of year, and the sweet, aromatic cinnamon is a lovely thing to have in the form of a cake. The pumpkin also keeps the cake incredibly moist without having to use an excessive amount of oil.

Along with the cinnamon, I added some rye flour for its earthy, complex flavour and a scattering of chocolate chips (because it’s chocolate week!). To simply finish the cake I dusted it with icing sugar, that way there’s less fuss and you can dig into the cake even sooner.

Chocolate Chip, Pumpkin and Rye Bundt Cake

Chocolate chip, pumpkin and rye bundt cake

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Course: Cake
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 10 slices

Ingredients

  • 200 g pumpkin purée
  • 100 ml vegetable oil
  • 150 g granulated sugar
  • 2 eggs
  • 4 tbsp plain yoghurt
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 tsp bicarbonate of soda
  • 60 g rye flour
  • 110 g plain flour
  • 100 g chocolate chips , plain
  • 1 tsp icing sugar , for dusting

Instructions

  • Butter and flour a bundt cake pan. Preheat the oven to 180°C.
  • In a large bowl whisk together the pumpkin, vegetable oil, sugar, eggs, yogurt, vanilla extract, cinnamon and salt until smooth. Place both of the flours, salt and bicarb into a fine mesh sieve and sift into the bowl. Fold the dry ingredients in until a few floury streaks remain
  • Toss the chocolate chips in a tablespoon of flour then add them to the bowl and fold in briefly
  • Pour the batter into the cake tin and bake for 40-50 minutes until a skewer inserted into the centre of the cake comes out clean
  • Turn the cake out onto a wire rack and leave to cool. Dust with icing sugar and serve
Tried this recipe?Let me know how it went! Mention @izyhossack or tag #topwithcinnamon!

40 thoughts on “Chocolate Chip, Pumpkin and Rye Bundt Cake”

  1. Omg so much delicious cake! I totally agree, sometimes a bit of coconut or whatever is what you need to smooth off those rough edges in frosting 😀 The rye cake looks wonderful too!

  2. Mariana @The Candid Kitchen

    Heat and frosting don’t go well together so I get you frustration! They all look really lovely. And you broke the news to me that Linda’s cake has been translated. Yey!

  3. Rossi @ A Baking Girl

    Yum, that carrot cake looks super delicious. As for frosting rage, I definitely tend to go for the rustic “only frost the middle, leave the sides bare” kind of look 😉

  4. Oh Izzy I just love your pictures!!
    I’ve had incidents as well with two layer cakes where, since it didn’t really fit perfectly upright in my fridge, the top layer decided to slide off the cake in the middle of the night right before I had to take it to a party! joyous. So I feel your pain.

    {Teffy’s Perks} X

  5. Kate @ Cora Bella Bakes

    This is wonderful! I have been a fan of your blog forever, and I used your Pomegranate Salt recipe from last december in my latest (first & only) post; I made White chocolate and Pomegranate Salt covered popcorn! I gave you credit and gave a link to your blog, hope you don’t mind.
    xx Kate

  6. Sarah | The Woks of Life

    Oh my gosh. This is my first time on your blog and I LOVE it. This cake looks amazing and your photos are just gorgeous. Congrats on the book launch as well!

  7. Sarah | The Sugar Hit

    RYE bundt cake? I’m so intrigued. I feel like rye and pumpkin will go really well together and then BLAM chocolate chips and I’m all over this. Oh what’s that, you knew they would be good together? And you’re saying durr? Touché Hossack. Touché.

  8. Sarah | Broma Bakery

    They’re both so beautiful, I want to load up a plate with two huge slices. And I feel you on the coconut trick. It’s magical

  9. These both look amazing… gorgeous photos! Just received your beautiful cookbook in the mail… I am so excited to try your recipes… Going to start with your chocolate muffin mix in the morning :))

  10. Millie | Add A Little

    Love it! The styling is super beautiful as usual and that carrot cake with coconut around the edges omnomnomnom

  11. Rebecca @ figs and pigs

    What a great cake combo. I don’t think I’ve ever tried rye in cake but I will be now I’ve seen this 🙂

  12. Omg cakerage is my bestest friend ever (read: worstest enemy aghhhhh). I don’t know how many times I ruined a cake by just sticking my hand straight into it and taking out a big chunk to eat. #kidding #notkidding this cake looks amaaaaazing girl!

  13. Ksenia @ At the Immigrant's Table

    I find that baking comes in spurts for me. I either want to roll out dough and measure out baking powder all day long, or I never want to see another speck of flour, ever again. So I’m not surprised. These look great! Question – when making recipes in small pans for photography and recipe development, do you also make another one in a regular size to get the measurements accurately? Or do you just do the math and assume it’ll work?

  14. Laura @ Laura's Culinary Adventures

    I have never been great about decorating cakes. I’ll keep the coconut trick in my back pocket for the next time I need it!

  15. Marijke Van Dornick

    As a confirmed carrot-cake-aholic, I just want to say how awesome this recipe is – in fact all your recipes just make me want to run to the kitchen and start baking. Thank you so much!

  16. Abbie @ Needs Salt

    Every single photo is absolutely gorgeous. You’re such a talented cake maker! I can’t get over it. Simply perfect. And I love the sets for these pictures, too! SO inspiring.

  17. Izy, your blog is wonderful. I recently made the ‘pancakes for one’ using coconut flour and it was a wonderful little party for me to enjoy all by myself (a busy mama needs to indulge in something sweet at times, when hubby and kids are out). xxx

  18. Oh my I just made your chocolate rye pumpkin cake and it is SO GOOD!! So moist! Amazing, thank you!

  19. Hahaha #cakerage – I’m so glad I am not the only one!!!! This looks amazing. I need a bundt pan big time x

  20. Sini | My Blue&White Kitchen

    Looove these pics, Izy! And that cake is pure autumn heaven! Also, Linda’s book is just bloody genius. Have it in Swedish and have loved it madly.

  21. Hey Izzy,

    I have only this week come across your food blog and I already love it so much! I have been going through most of your recipes already (in particular the dessert/sweet ones), even all the way back to your first post (I like to look at good bloggers’ first post as I’m practically new to foodblogging and I just want to see where you all started, hihi!). I really really like your photos, so you are gonna be another one of the blogs I follow and read every day!

    Thanks for this beautiful blog and being an example!

  22. Valeria | Life Love Food

    Love pumpkin cakes, especially if they are as pretty as this one! I just posted one with pistachio and ricotta, and this is next on my must-try list!

  23. Pingback: 43 Thanksgiving Desserts That Will Steal The Show | Sharing Interesting Stuff, Updates News & Free Tips

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