Marbled Pumpkin Chocolate Cake

At the beginning of summer, my boyfriend and I moved into our first home. We spent the early months dwelling in near empty rooms, gaining familiarity with the space before taking paint to the walls and opening our wallets for furnishings. While the task of making a house into a home felt initially overwhelming, the choice to step back and pause for breath has made the project enjoyable.

Our house came with its own personality, including a unique blend of blonde wood trim, bronzed hardware, and ornate light fixtures. While the personality may not match our own preference for modern, we are finding a way to blend our disparate styles together. We have made design mistakes along the way—the two coats of "bunglehouse blue" paint in the office was quickly repainted with the original color in a short 24 hours, so grave was the error in judgement—but these failures have only led to a better understanding of the space where we live.   

Observing the changing of the seasons through our living room window has become my favorite part of living in our new home. Summer brought bright, hot sunlight and bold green hues. Autumn came in shades of yellow, the intense leaves fading in color and falling until only bare branches remain. While I hope winter is still weeks away, we have caught glimpses of what it may hold, with diffuse light reflecting off the snow and filling the room with a quality of light reminiscent of cloudy mornings in the rocky mountains. 

On one such morning, with soft light filling the home, I set out to create this marbled pumpkin chocolate cake. Back when I was working in a bakery, one of my favorite snacks was to pipe chocolate frosting onto the pumpkin scraps leftover from leveling the cake, sealing my love for this flavor combination. The bundt cake features pumpkin and chocolate cake marbled together, with a thick chocolate glaze as the icing on top. 

While my baked goods are typically sent to work and enjoyed by coworkers, we kept "forgetting" to bring this one with us. This cake carries the seasonal flavors beautifully.  While it is perfect for sharing with friends and family, I would understand if you want to keep this cake close to home, too. 

This Marble Pumpkin Chocolate Cake blends together fall flavors and chocolate in this bundt. Alternate spoonfuls of pumpkin and chocolate cake batter are place in a cake pan and swirled with a knife to achieve a marbled look. Once baked and cooled, the cake is covered in a rich chocolate glaze. Due to the moisture in the pumpkin, the cake stays fresh for several days. Serve alongside a cup of hot coffee or a mug of warm cocoa.

Two Years Ago: Caramel Apple Crumble Pie
Three Years Ago: Maple Syrup Cake
Four Years Ago:  Pumpkin Spiced Doughnuts & Stove-Top Popcorn
Five Years Ago: Molasses Cookies, Marbled Butternut Squash Bread, Chai Pear Scones, & Bourbon Apple Cider
Six Years Ago: Grandma's Applesauce, Apple Cinnamon Oatmeal, Honey Roasted Chickpeas, & Caramel Apple Tart
Seven Years Ago: Baked Apple Chips, Homemade Apple Cider, Fresh Ginger Pear Cake, Pumpkin Chocolate Chip Cookies, Fig & Balsamic Jam, Pumpkin Spice Oatmeal, & Raspberry Vanilla Creme Brulee

Marbled Pumpkin Chocolate Cake

Yields 8-10 servings

Pumpkin Batter
1 1/2 cups (370 grams) pumpkin puree
4 large eggs
3/4 cup (177 mL) vegetable oil
1 cup (200 grams) brown sugar, packed
3/4 cup (150 grams) granulated sugar
1 teaspoon vanilla extract
2 cups (250 grams) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 teaspoon salt

Chocolate Batter
1/3 cup (28 grams) cocoa powder
2 tablespoons granulated sugar
2 tablespoons strong coffee (or milk)
1 1/2 cups pumpkin batter (above)

Chocolate Glaze
6 ounces (170 grams) semisweet or milk chocolate, coarsely chopped
1/2 cup (120 mL) heavy cream (or full-fat coconut milk)

Preheat oven to 350 degrees F (180 degrees C). Heavily grease a 10-cup Bundt pan. Set aside.

For the pumpkin batter, beat together the pumpkin, eggs, oil, brown sugar, granulated sugar, and vanilla extract in a large mixing bowl until well blended. Stir in the flour, baking powder, baking soda, spices, and salt until smooth and uniform in appearance. Set aside.

For the chocolate batter, whisk together the cocoa powder, granulated sugar, and strong coffee in a medium mixing bowl. Add in 1 1/2 cups of pumpkin batter and stir until uniform. Set aside.

In the prepared baking pan, alternate spoonfuls of pumpkin and chocolate batter. Using a knife, swirl the batter by making an "S" shape once around the pan to create a marbled texture.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool in pan for 15 minutes before un-molding transferring to a cooling rack to cool completely.

For the glaze, heat the heavy cream in a small saucepan until steaming. Immediately remove from heat and pour over chopped chocolate, allowing the chocolate to melt for 5 minutes before stirring until smooth and uniform. Allow glaze to cool until it reaches a thicker consistency.

When cake has completely cool, pour glaze evenly over the top. Serve after the glaze has fully set. 

Apple Pandowdy

Out of all the seasons, the autumn kitchen is my personal favorite. With the warm weather a faded memory, the heat of the oven lends a new warmth. Time slows down as the sun falls lower in the sky and the shadows grow long. Weekend mornings are easily lost among the comforting spices and rich smells. The autumn kitchen carries an ease of relaxation. With the cold air settling in around us like a heavy blanket, there is nowhere to be but in our homes, as we watch the last of the leaves change and fall from the trees. 

With several pounds of apples packed away in the garage, the time was right to pull them out and put them to use. Apple desserts are one of my favorites—the sweet, bright flavor reminiscent of my Grandmother's applesauce recipe. Over the years, apples have taken many forms in my baking, including pies, muffins, and crisps. Instead of coming up with a new use this year, I took a page out of an old book and looked towards the past.

This recipe for Apple Pandowdy dates back to the 19th century, featuring apples, both sweetened and spiced, hidden beneath a flaky pastry crust. The name pandowdy comes from the idea that the pastry is "dowdied up" over the dessert, or, in modern terms, the pastry is cut into pieces instead of being left whole which makes the appearance look "shabby" or "disheveled." 

The pandowdy is a simple, no-fuss dessert. Due to its homespun nature, it is conventionally meant to be shared by loved ones rather than to impress guests. I chose to spend time in my autumn kitchen free-handing leaves with a knife, but the true spirit of the pandowdy leans heavily toward the simple. Cutting the pastry dough into squares and throwing it over top is perfectly acceptable (and encouraged!) here. Beauty is in the eye of the beholder—the flavor will be the same no matter how you choose to pattern the pastry.

To me, the Apple Pandowdy combines the best aspects of both crisps and pies, with a heap of bright fruit and a thin layer of flaky pastry to make it feel special. 

The Apple Pandowdy is an old fashioned autumn dessert that is generous on flavor and texture. Thinly sliced apples are combined with warm spices and brown sugar for sweetness. Pie dough is "dowdied up" over the apples and sprinkled with raw sugar before baking to add additional texture. When golden and bubbly, the pandowdy is ready to come out of the oven. Serve warm with a drizzle of caramel or vanilla ice cream, or serve cold with fork straight from the refrigerator (which is especially delightful during breakfast).

One Year Ago: Maple Glazed Pumpkin Scones
Two Years Ago: Pumpkin Espresso Bundt Cake 
Three Years Ago: Pumpkin Molasses Bread, Vegan Caramel, & Rustic Apple Tart
Four Years Ago:  Classic Apple Pie, Butternut Squash Biscuits, & Apple Crisp
Five Years Ago: Apple Cinnamon Scones, Pear Crisp, Pumpkin Rolls, Butternut Squash Cake, & Baked Apples
Six Years Ago: Oatmeal Raisin Crisps, Red Wine Chocolate Cake, Pear Spice Cake, Pumpkin Latte Cheesecake, & Apple Cake
Seven Years Ago: Chocolate Avocado Cupcakes, Butternut Squash Custard, Pumpkin Bread Pudding, & Apple Almond Tart

Apple Pandowdy

Yields 8-10 servings

3 lbs (1.4 kg) apples, peeled, cored, & thinly sliced
1 tablespoon lemon juice
1/2 cup (100 grams) brown sugar, packed
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
1 tablespoon boiled cider (optional)
Single Pie Crust Recipe, chilled
Egg wash (1 large egg + 1 tablespoon water, whisked)
1 tablespoons raw or demerara sugar

In a medium bowl, coat the apple slices with lemon juice to prevent browning. Add the brown sugar, flour, spices, salt and boiled cider and toss over the apples until they are evenly coated. Place into 9-inch pie pan.

On a lightly floured surface, roll out the single pie dough round until 1/8-inch thick. To create a patterned top, use cookie cutters to cut out shapes, use a knife to cut dough into squares, or freehand a unique design out of the dough.  Place the dough pieces over evenly over the top of the apples.

Brush the exposed dough with egg wash and sprinkle evenly with raw sugar. Refrigerate for 30 minutes to chill.

Preheat oven to 375 degrees F (190 degrees C).

Bake for 55-60 minutes, or until the crust is golden brown and the apples are bubbling. If the edges begin to darken too quickly, cover the pastry with aluminum foil to prevent additional browning.

Cool the pie for at least 3 hours before slicing to allow the juices to set. Drizzle each slice with 1-2 tablespoons of warm caramel sauce before serving or serve with a side of vanilla ice cream.

*To create a vegan version of the pie, use a dairy-free margarine for the butter in the crust (I prefer Earth Balance Vegan Butter), and drizzle each slice with vegan caramel sauce.

Spiced Chocolate Swirled Bread

The moody fog and rains of autumn have arrived. The rich colors of the leaves are dulled by the cloudy skies, producing an nontraditional landscape of beauty. I've been nestled indoors, sitting near the fireplace and curling up in knitted blankets. It's been a quiet autumn so far, with weekends and evenings spent close to home. When the sun appears, I'll head back outdoors, but for now I feel content with a book in hand and a mug of warm cider nearby. 

To bring this cozy feeling into the kitchen, I wanted to create a bread that would incorporate these comforts of the season. I kneaded together a rich dough, made with butter, milk, and egg . After rising, the dough is spread and swirled with warm spices and melted chocolate. The dough is cut, twisted, and sprinkled with raw sugar for sweetness and texture. The bread can be served for breakfast or dessert, but either time of day it is enjoyed, it will carry the warmth of the season through.

Spiced Chocolate Swirled Bread is a sweet breakfast bread. A rich dough is rolled out and spread with brown sugar mixed with ground cinnamon and cardamom. Finely chopped chocolate is sprinkled evenly on top before the bread is rolled, cut in half, and twisted. After baking, the top of the bread is golden brown, with raw sugar to provide a crunchy texture. The bread is best served warm, either plain or with a scoop of ice cream.

One Year Ago: Roasted Fig & Almond Cake & Apple Cinnamon Muffins
Two Years Ago: Carrot Almond Muffins & Pear Almond Tart
Three Years Ago: Homemade Chocolate Hazelnut Spread, Espresso Chocolate Coffee Cake, & Boiled Cider
Four Years Ago:  Chocolate Banana Chip Cookies, Vanilla Malt Cake, Cinnamon Raisin Bread, & Apple Cinnamon Pancakes
Five Years Ago: Brown Butter Pear Muffins, Pumpkin Espresso Bread, Coconut Cookies, & Pumpkin Waffles
Six Years Ago: Chocolate Beet Cake, Zucchini Cake, Lemon Blueberry Scones, 3 Milk Coconut Cake, & Pumpkin Spice Latte
Seven Years Ago: Coconut Boba Tea, Cinnamon Chocolate Banana Bread, Maple Roasted Bananas, & Mixed Berry Crumble

Spiced Chocolate Swirled Bread

Yields 1 loaf

Dough
1/2 cup (120 ml) milk
3 tablespoons (43 grams) butter, melted
2 to 2 1/4 cups (250-280 grams) all-purpose flour
1/4 cup (50 grams) granulated sugar
1 large egg
2 teaspoons active dry yeast
1/2 teaspoon salt

Warm milk and butter until about 100 degrees F (38 degrees C), or until slightly warm to the touch. Transfer to a large mixing bowl and add 2 cups flour, sugar, egg, yeast, and salt. Fold together until the batter forms a dough. If the dough is too sticky, add more flour by the tablespoonful until it begins to form a ball. On a lightly floured surface, place the dough and knead until smooth and elastic, about 5-8 minutes. Form into a ball.

Transfer the dough to a lightly oiled bowl. Cover and allow the dough to rise in a warm environment until doubled in volume, about 2 hours.

Filling
1/2 cup (66 grams) brown sugar, packed
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
4 tablespoons (57 grams) butter, room temperature
3 ounces (85 grams) semi-sweet chocolate, finely chopped
1 large egg, beaten
1 tablespoon raw or demerara sugar, for sprinkling

Preheat oven to 375 degrees F (190 degrees C).

In a small bowl, mix together the brown sugar, cinnamon, cardamom, and butter until it forms a uniform spread. Set aside.

On a lightly floured surface, roll out the dough to approximately an 11 x 15-inch rectangle. Using an offset spatula, spread the brown sugar mixture uniformly on the dough, leaving a 1/2-inch border around the edge. Sprinkle the finely chopped chocolate evenly over the mixture. Starting lengthwise, roll the dough until coiled. 

Using a sharp serrated knife, cut the coil in half lengthwise and face the inside upwards. Pinch together one end of the dough and twist the two long strands, facing the cut side upwards at all times. Pinch together the remaining end. Form the dough into a circular shape. Transfer the circle to a lightly greased cast-iron pan or 9-inch round cake pan. Brush with the beaten egg and sprinkle the raw sugar evenly over the top. Bake for 25-30 minutes, or until dark brown and fragrant.

Run a knife around the outside of the pan and allow to rest for 15-20 minutes before serving.