"This is a rich and tender Bundt cake that uses a whole can of pumpkin purée. A big bowl of pumpkin batter is split in two, one half flavored with a heavy shower of cocoa powder, the rest left bright orange and spiked with a bit of cinnamon. The end result is a cake so beautiful and lofty, it's hard to imagine it was made entirely by hand, no mixer needed."
"Marble cakes are an eternal surprise, each slice yielding a new pattern, and the dramatic tiger stripes on this one are a sight to behold. This is just the thing to make for a crowd, or a lazy weekend when you know you'll be stuck indoors. The cake keeps well at room temperature for a few days under a cake dome or inverted salad bowl."
The recipe uses a whole can of pumpkin purée to create a rich, tender Bundt cake with a generous, moist batter. The batter is divided, with one portion heavily flavored with cocoa powder and the other left bright with pumpkin and spiked with cinnamon. The two batters are combined to form dramatic marble or tiger-striped patterns when baked. The cake achieves impressive loft and beauty despite being made entirely by hand without a mixer. The Bundt serves a crowd or suits a relaxed weekend indoors. The cake stores well at room temperature for several days under a cake dome.
Read at Bon Appetit
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