My best friend came home to snowy New York over the holidays. I always look forward to Karen’s tales of life in LaLa land, especially in the winter. Her stories somehow make me feel warmer. When you’ve been friends with someone since you were six years old, you pretty much know everything about them. Well, Karen surprised me during her visit. She happens to have a killer pumpkin cake recipe up her sleeve. Why I am only finding out about this perfect cake after twenty years is anybody’s guess. Lucky for me, I had an opportunity to try it over Christmas when I was visiting Karen’s family. Sheryl Chuzmir (Karen’s mom) has been making pumpkin cake for years and years. Again, why I am only finding out about it now is anybody’s guess. Happily, Sheryl gave me the recipe (and a few others, which I can’t wait to try). Let me tell you: this cake is good.
I love a recipe with history, the kind that is passed from one person to another because it is just that good. And when it’s a cinch to make, that’s the icing on the cake (forgive the pun). I’m certain this recipe originated from a cookbook that holds a cherished place on someone’s shelf, and is frayed at the edges from years of use. But I sort of love that its origins are unknown. I feel the same way when I find a great book left behind on an airplane, or a dollar bill with a handwritten message on it.
But back to cake. Pumpkin is such a versatile ingredient: it does the work of eggs, it’s sweet and decadent but not overly so, and most importantly, it has an element of surprise. You can barely taste the pumpkin in this cake, yet it’s doing all the work. It turns the batter a beautiful shade or orange which then turns amber in the oven. It’s also what keeps the cake moist after a week. The flavor is subtle, and its sweetness is enhanced by a generous cup of chocolate chips and a sprinkling of confectioner’s sugar right before you serve it. According to Sheryl, Ghirardelli chips are the only acceptable option—and I would take that to heart. This woman knows her pumpkin cake. Whatever you use, make sure you it’s high quality semi-sweet chocolate chips.
Karen made Pumpkin Cake for a game night she hosted at her new apartment. I thought it only appropriate to bake it for the first time at my own game night. The cake may have been the most entertaining part of the evening, aside from our friend acting out Bethenny Frankel in Celebrity. Read all about that game here. I promise it will become your new favorite. And so will Pumpkin Cake.
As far as I’m concerned, there is no situation that cannot be improved by a piece of cake. And if you can share it with your best friend, well, what could be better?
Pumpkin Cake
Ingredients
2 eggs, beaten
1 C canned pumpkin
1 C sugar
¾ C oil (olive or canola will do)
1 ½ C flour
1 Tsp baking powder
1 Tsp baking soda
1 Tsp cinnamon
¼ Tsp salt
1 Tsp vanilla
1 C semi-sweet chocolate chips
Preheat oven to 325 degrees. Beat eggs until frothy. Mix the rest of the ingredients into eggs. You can use a mixer or stir by hand, but if using a mixer, fold in the chocolate chips at the end with a spatula or wooden spoon. Pour batter into a lightly greased bundt pan and bake for 50-60 minutes. Cool and sprinkle with confectioner’s sugar.
