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Chocolate Pumpkin Cake with Spiced Glazes #ChristmasWeek Recipe

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Chocolate Pumpkin Cake with Spiced Glazes #ChristmasWeek
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Ingredients

  • 1 cup all-purpose, flour
  • 3/4 cup whole-wheat pastry flour (we've also used whole wheat or spelt flour with success)
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder, (not Dutch-process)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp all spice
  • 1/8 tsp ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup nonfat buttermilk (we used 1 cup milk with a squeeze of lemon)
  • 1 15-ounce can unsweetened pumpkin puree
  • 3/4 cup dark brown sugar, packed
  • 1 large egg, at room temperature
  • 1 large egg white, at room temperature
  • 1/4 cup avocado oil (or other light oil)
  • 1/4 cup light corn syrup (I didn't have corn syrup... substituted maple syrup)
  • 1 tablespoon vanilla extract
  • Glaze
  • 1/2 cup confectioners' sugar
  • 1 Tbs nonfat milk
  • Spiced Glaze
  • 1/2 cup powdered (confectioners') sugar
  • 3/4 to 1 Tbs milk
  • 1/2 tsp ground cinnamon
  • 1/8 (generous) tsp ground nutmeg
  • 1/8 teaspoon ginger
  • super, teeny, tiny pinch ground cloves (I think that's a technical measurement!! ;) )
  • Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
  • Whisk all-purpose flour, whole-wheat flour, granulated
  • sugar, cocoa, baking powder, baking soda, spices and salt in a
  • medium bowl, set aside.
  • Blend 1 cup buttermilk, pumpkin puree and brown sugar in
  • a large bowl with an electric mixer on low speed. Beat in whole egg and
  • sugar and 1 tablespoon milk in a small bowl, whisking until

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