Pumpkin Chocolate Chip Breakfast Cake
Yields: 12 - 15 servings
Prep Time: 15 mins
Total Time: 1 hr 35 mins
Ingredients:
Cooking spray
3 cups (360 g.) all-purpose flour
2 tsp. baking powder
2 tsp. pumpkin pie spice
1 tsp. kosher salt
1/2 tsp. baking soda
3/4 cup (160 g.) packed brown sugar
1/2 cup (1 stick) unsalted butter, softened
1/4 cup (50 g.) granulated sugar, plus more for topping
3 large eggs
1 (15-oz.) can pumpkin puree
1 tsp. pure vanilla extract
3/4 cup buttermilk
1/2 cup semisweet chocolate chips
Directions:
Preheat oven to 350°. Grease a 13" x 9" baking pan with cooking spray. In a medium bowl, whisk flour, baking powder, pumpkin pie spice, salt, and baking soda.
In a large bowl, using a handheld mixer on medium-high speed, beat brown sugar, butter, and granulated sugar until light and fluffy. Add eggs, one at a time, beating to blend after each addition.
Add pumpkin puree and vanilla and beat until combined. Add dry ingredients and mix with a wooden spoon until just a few dry streaks remain, then add buttermilk and mix until just combined. Fold in chips.
Pour into the prepared pan and smooth into an even layer. Sprinkle a generous layer of granulated sugar on top.
Bake cake until a tester inserted into the center comes out clean, 30 to 35 minutes. Let cool at least 20 minutes before slicing.
Recipe courtesy of Delish.com
