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Pumpkin Buttermilk Chocolate Chip Coffeecake

A Bountiful Kitchen original recipe
Course Breakfast, Dessert
Cuisine American
Keyword coffee cake, pumpkin, pumpkin dessert
Prep Time 10 minutes
Cook Time 45 minutes
Servings 10

Ingredients

cake:

  • 1 cup canned pumpkin puree I use Libby's
  • 1 cup buttermilk shaken
  • 2 eggs
  • 3/4 cup butter (softened) or canola oil or coconut oil
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice*
  • 1 cup semi sweet chocolate chips

Spiced nut topping:

  • 2 tablespoons butter cold
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons flour
  • 1/2 cup pecans*
  • two dashes salt

Instructions

  1. Preheat oven to 350 degrees and set the rack in center of oven.

To make topping:

  1. Place all of the topping ingredients into a food processor and pulse until nuts are chopped and ingredients are mixed well. If you don't have a food processor, soften the butter to room temperature and chop the nuts. Mix all of the ingredients in a bowl. Set aside.

To make cake:

  1. Mix butter or oil with one cup of sugar in a bowl of a stand mixer with the paddle attachment until smooth.

  2. Add eggs, pumpkin, buttermilk, and vanilla and mix again until smooth. Turn off mixer. 

  3. Add all dry ingredients to the bowl, including the chocolate chips. Allow the chocolate chips to be coated with the flour to help prevent sinking of the chocolate in the cake.

  4. Line the bottom of two 8-inch round cake pans with parchment paper and grease the pans, oruse one 10-inch Springform pan.

  5. Pour the cake ingredients evenly into the prepared pan(s). Sprinkle the topping evenly over the cakes.
  6. Bake at 350 for about 35 minutes for 8-inch pans, or about 45 minutes for 10-inch pan. A toothpick inserted in center of cake should come out witha few moist crumbs attached when done.

  7. Remove from oven and let cool. Invert onto a plate, then turn over again onto a platter to serve, or if using a springform pan, remove the sides when cooled and place on platter.

Recipe Notes

  • *For the pumpkin pie spice I used my simple, inexpensive, home made recipe for Pumpkin Pie Spice.
  • **If not using nuts in topping, add 2-3 more tablespoons of flour to topping.
  • If you want to give away a cake and keep one for yourself, use two 8 inch cake pans. You may also use disposable pans, then there is no need to turn the cake out of the pan before serving or giving away.
  • I like to place the chocolate chips on top of all the dry ingredients so the chips will be coated with the flour and prevent sinking to the bottom of the pan. One bowl-one-mix cakes work best when all of the wet ingredients are placed in the bowl first, then the dry ingredients on top of wet ingredients.