 |  |  |  |
 dry into wet ingredients |  mix wet (including chocolate) |  add pumpkin to wet |
 pumpkin on bottom ~ dollops of chocolate on top |  swirl through with butter knife * before baking |  after baking |  in the Tupperware |
A quick & easy coffeecake to make, using just bowls with whisk, rubber scraper and wooden spoons. Bake in a square pan and cut into squares. It can be made with sugar or Splenda ~ semi-sweet, dark chocolate or sugar-free chocolate
PUMPKIN MARBLE COFFEECAKE ~ sugar or sugar-free
1-3/4 cups AP flour………………………………………2 tsp cinnamon
1 tsp ginger…………………………………………..…..1/2 tsp nutmeg
1/4 tsp kosher salt ………………………… …………1 tsp baking powder
1 tsp baking soda
Wet Ingredients
1/2 cup Vegetable Oil ……………………………………3/4 cup Sugar
1/4 cup dark Brown Sugar………………………………2 tsp vanilla
2 eggs……………………………………………………….1 cup pumpkin
6 oz. dark or semi-sweet chocolate (mini-morsel chips melt easiest)
***
Preheat oven to 350. Spray square pan with non-stick baking spray (containing flour) and set aside.
Put dry ingredients into a large bowl and combine well (whisk or wooden spoon). Combine wet ingredients (except chocolate) in a bowl with a whisk ~ then add to the dry ingredients. Mix gently with a wooden spoon until the flour mixture is no longer visible but do not over mix.
Put chocolate in a microwave-safe bowl or measuring cup and melt in microwave for 40 seconds. Stir. If necessary, go another 5 seconds.. (Even if there are still some chinks visible, use a small spoon to stir the chocolate and the residual heat will melt the remaining chunks. If you go over 60 sec, the chocolate will “seize”. If that happens, add a few tsp. of oil and microwave about 10 sec ~ whisk well and it should smooth out). Add about 6 Tablespoons of the pumpkin batter to the melted chocolate and mix well.
Add the pumpkin batter to the baking dish and even the top with the rubber spatula. Next, add dollops of the chocolate mixture over the pumpkin batter. Using a knife or a wooden skewer, create swirly motions to create the marble look.
Bake at 350°F for 25-30 minutes. Check it after 25 minutes with cake tester or toothpick and if it comes out clean, it is done. (Remember that the smaller the pan you use, the thicker the cake will be, so it will take a few minutes more to bake.) Let stand on rack a few minutes before slicing.
I would normally say to slice 3 across and 3 down for 9 pieces, but my husband likes BIG pieces, so I sliced the square in half and then 3 across (for 6 big pieces ~ and they were thick b/c I used an 8" square)
TIP: I bought this long rectangle "Tupperware" at Dollar Tree, and the whole square pan, plus cake server fit inside, with the lid snapped down ~ so it fits perfectly to keep the cake fresh.
SUGAR-FREE: You can substitute 3/4 cup regular (not baking blend) Splenda for the white sugar + 3 TB brown Splenda for brown sugar ~ use sugar-free chocolate chips
PUMPKIN MARBLE COFFEECAKE ~ sugar or sugar-free
1-3/4 cups AP flour………………………………………2 tsp cinnamon
1 tsp ginger…………………………………………..…..1/2 tsp nutmeg
1/4 tsp kosher salt ………………………… …………1 tsp baking powder
1 tsp baking soda
Wet Ingredients
1/2 cup Vegetable Oil ……………………………………3/4 cup Sugar
1/4 cup dark Brown Sugar………………………………2 tsp vanilla
2 eggs……………………………………………………….1 cup pumpkin
6 oz. dark or semi-sweet chocolate (mini-morsel chips melt easiest)
***
Preheat oven to 350. Spray square pan with non-stick baking spray (containing flour) and set aside.
Put dry ingredients into a large bowl and combine well (whisk or wooden spoon). Combine wet ingredients (except chocolate) in a bowl with a whisk ~ then add to the dry ingredients. Mix gently with a wooden spoon until the flour mixture is no longer visible but do not over mix.
Put chocolate in a microwave-safe bowl or measuring cup and melt in microwave for 40 seconds. Stir. If necessary, go another 5 seconds.. (Even if there are still some chinks visible, use a small spoon to stir the chocolate and the residual heat will melt the remaining chunks. If you go over 60 sec, the chocolate will “seize”. If that happens, add a few tsp. of oil and microwave about 10 sec ~ whisk well and it should smooth out). Add about 6 Tablespoons of the pumpkin batter to the melted chocolate and mix well.
Add the pumpkin batter to the baking dish and even the top with the rubber spatula. Next, add dollops of the chocolate mixture over the pumpkin batter. Using a knife or a wooden skewer, create swirly motions to create the marble look.
Bake at 350°F for 25-30 minutes. Check it after 25 minutes with cake tester or toothpick and if it comes out clean, it is done. (Remember that the smaller the pan you use, the thicker the cake will be, so it will take a few minutes more to bake.) Let stand on rack a few minutes before slicing.
I would normally say to slice 3 across and 3 down for 9 pieces, but my husband likes BIG pieces, so I sliced the square in half and then 3 across (for 6 big pieces ~ and they were thick b/c I used an 8" square)
TIP: I bought this long rectangle "Tupperware" at Dollar Tree, and the whole square pan, plus cake server fit inside, with the lid snapped down ~ so it fits perfectly to keep the cake fresh.
SUGAR-FREE: You can substitute 3/4 cup regular (not baking blend) Splenda for the white sugar + 3 TB brown Splenda for brown sugar ~ use sugar-free chocolate chips
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