Healthy Oven Pumpkin Chocolate Chip Ring

  • Serves: Makes one 6-cup nonstick fluted bundt cake or tube pan
  • Baking Temp (degrees F): 350
  • Views: 6745

Recipe by Sarah Phillips © 2000 Sarah Phillips Healthy Oven is a registered trademark of Sarah Phillips

Variation: Apple Spice Walnut Chocolate Chip RIng

Photo by Orange Piggy, Premium Member © Sarah Phillips

Here are three of my favorite flavors--pumpkin, orange and chocolate chips. Baking with applesauce instead of butter is one of my specialties. This recipe is moist and makes a great brunch dessert. Dust with sifted powdered sugar right before serving!

1 1/4 cups whole wheat PASTRY flour (spoon into measuring cup and level to rim)
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
pinch of freshly ground nutmeg

1/3 cup min-chocolate chips

1/3 cup plus 1 tablespoon canned solid pack pumpkin puree
1/4 cup unsweetened applesauce
grated zest of 1 orange or 1/4 teaspoon pure orange oil
1/4 cup fresh orange juice or water
3 tablespoons packed dark brown sugar
1 large egg
1 and 1/2 teaspoon canola oil
1 teaspoon vanilla extract

1. Position a rack in the center of the oven and preheat it to 350 degrees F. Generously spray a 6-cup nonstick fluted bundt cake or tube pan with oil. Do not reduce the oven heat by 25 degrees F.

2. Mix together dry ingredients in a medium bowl. Set aside.

3. In another bowl, with a hand held mixer set at high, mix together wet/sugar ingredients until frothy, about 1 -2 minutes.
Make a well in the center of the dry ingredients and pour in the wet/sugar ingredients. Using a SPOON, stir until just moistened and add in chocolate chips. Stir until no wisps of flour remain, but DO NOT OVERMIX. Spread the batter in the pan using a gentle touch.

4. Bake until the top of the cake springs back when pressed gently in the center and the sides are beginning to pull away from the sides of the pan, about 30 minutes. DO NOT OVERBAKE. Cool in the pan on a wire cake rack and invert. Cool completely. Sprinkle with confectioner's sugar or drizzle with Orange Buttercream Frosting.

Each serving (unfrosted): 124 calories, 3 grams protein, 23 grams carbohydrates, 3 grams fat (less than 1 gram saturated), 21 milligrams cholesterol, 71 milligrams sodium, 2 grams fiber

Instead of 1/3 cup plus 1 TBSP pumpkin puree, use 1/2 cup unsweetened applesauce. To the batter, fold in 1/2 cup chopped apples with 1/4 to 1/2 cup chopped walnuts (chop and then measure)

The Healthy Oven Baking Book, by Sarah Phillips, Doubleday, 1999