Here’s my one confession about the recipe: David Lebovitz is a professional. He used to be the pastry chef at The French Laundry, an acclaimed restaurant, and has written several fantastic cookbooks (including The Perfect Scoop, which has the best ice cream recipes EVER.) The point is, being a pastry chef means that he’s very precise in his instructions, and I’m sure he’s right that following those instructions will yield a better, lighter cake. having said that, I didn’t follow any of his instructions (see all my asterisked notes throughout) and my cake came out fine. Do as you please….but I’m telling you, my “wrong” way works, too.
Pumpkin Chocolate Chip Ring
adapted from David Lebovitz.
2 1/2 cups whole wheat flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp. nutmeg
1/3 cup chocolate chips
1 1/3 cups canned pumpkin
2 cups plain yogurt or sour cream
2/3 cup brown sugar
2 large eggs
1/4 cup vegetable oil
1 teaspoons vanilla
1. Position a rack in the center of the oven and preheat to 350 degrees.
2. Mix together dry ingredients in a medium bowl and set aside.
3. In another bowl, mix together the wet ingredients and blend with a mixer on high until frothy, 1-2 minutes.*
4. Make a well in the center of the dry ingredients and add the wet ingredients. Stir together JUST UNTIL MIXED and add the chocolate chips. DO NOT OVERMIX.**
5. Grease a non-stick ring pan. If using a regular ring pan, grease and flour to ensure that the cake comes out cleanly. Spread the batter into the pan (and as usual, other pans will work — the ring does look pretty, though.) David says “spread using a gentle touch.”
6. Bake until top of the cake springs back when touched, about 40-42 minutes depending on your oven. DO NOT OVERBAKE.
7. Let cool on a wire cake rack, then invert. Let cool completely, then sprinkle with powdered sugar.
*I didn’t use a hand mixer — I just whisked the wet ingredients with a fork for a minute or two, until well mixed and light.
** I committed the sin of adding dry to wet — and my cake still came out light and fluffy.
**Note: I’ve gotten a couple questions about how to make this pareve (non-dairy). The answer: subsitute David Lebovitz’s wet ingredients for mine:
1/3 cup plus 1 tablespoon canned pumpkin
1/4 cup unsweetened applesauce
grated zest of 1 orange
1/4 cup fresh orange juice or water
3 tablespoons packed dark brown sugar
1 large egg 1
1/2 cup vegetable oil
1 teaspoon vanilla extract
The instructions in this recipe are the same for a pareve version of this cake, as they’re mostly taken from Monsieur Lebovitz himself.
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I saw this on David’s site and thought it sounded great! I love that you ‘made it your own’…something I probably would have done myself! I love using yogurt and buttermilk in baked goods!
This looks great!
It reminds me of a pumpkin spice cake recipe I have.
Granted it’s not as calorie concious as this one, it’s still great. I promise.
oven temp: 350 F
bake time: 1 hr 20 min
3 cups sugar
1 cup oil
add 2 cups pumpkin puree.
3 cups cake flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp nutmeg
1/4 tsp cinnamon
1 tsp baking soda
1/2 tsp ginger
mix into the butter mixture. bake in a greased-floured bundt pan.
I usually add more spice than is called for, and also throw in some cardamom, and use fresh pressed ginger instead of dried.