I measured 1/3 cup increments of water into the cake pan to determine the amount of batter to constitute about 2/3 of the depth. That volume was 3 cups-or 9 muffins. Since the recipe was for 12 muffins, I found a small bundt cake mold to hold the rest of the batter.
This recipe made 1-6 inch cake (9 servings) and 1-4 inch bundt cake (3 servings).
Chocolate Swirl Pumpkin Cake
(12 servings)In an electric mixer bowl, beat egg and sugars for several minutes.
1/4 cup sugar
1/4 cup brown sugar
Alternately dry mix, then liquid mix to the egg-sugar. Stir in just to mix. Do not over mix.
3/4 cup whole wheat pastry flour
3/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin
1/3 cup olive oil
3/4 cup skim milk
1 tablespoon lemon juice
Separate 1/3 cup of the batter into a separate bowl. Mix in cocoa powder.
2 tablespoons cocoa powder (not Dutch processed)
Pour pumpkin batter into pans greased with an olive oil spray. Spoon chocolate batter to the top. With a pick, swirl chocolate into pumpkin batter.
Bake at 350 F. for 45 minutes. Cool on wire rack for 10 minutes. Run spatula around edges of pan. Invert and cool cake.
I thinly sliced a washed apple and removed the small core centers. Cut the apple slices into hearts with a small cookie cutter. Spread almond butter between 2 slices. Drizzle with berry syrup.
Dust cake with 2 teaspoons confectioners sugar.
The berry syrup is just that-the liquid from the berry topping I made for our Strove Tuesday pancake dinner.
Very Berry Topping
(Serves 4)1/2 cup blueberries
1/2 cup blackberries
1/2 cup fresh cranberries
1 cup water
2 tablespoons sugar
Combine water, sugar and berries in a small saucepan. Bring to a boil. Simmer until 1/2 the liquid is absorbed.