Cranberry- Chocolate Chip Pumpkin Cake

CRANBERRY- CHOCOLATE CHIP PUMPKIN CAKE
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1½ cups (6 ounces) whole wheat flour (traditional or white whole wheat)
1 cup (4 ounces) whole barley flour
1 tsp baking powder
1 tsp baking soda
¾ tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground allspice
1¾ cups packed light or dark brown sugar
½ cup (1 stick) unsalted butter, softened
½ cup vegetable oil
4 large eggs
15 ounce can pumpkin puree
1 cup dried cranberries
1 cup bittersweet or semi-sweet chocolate chips
confectioner’s sugar, for dusting

1. Preheat oven to 350°F. Grease and flour the pan or pans of your choice or line with parchment paper.

2. Whisk together flours, baking powder, baking soda, salt and spices in a medium bowl. Mix together the brown sugar, butter and oil in a large bowl until thick and mayonnaise-like consistency. Beat in eggs, one at a time, scraping sides and bottom of bowl once or twice to be sure everything is evenly combined. Stir in pumpkin, then dry ingredients. Mix until evenly moistened. Fold in cranberries and chocolate chips. Transfer batter to prepared pan.

3. Bake until the top springs back when lightly touched and the edges of the cake pull back from the pan, 30 to 35 minutes for layers, 35 to 40 minutes for the sheet cake. Remove from oven and cool on a rack. Dust the cooled cake with confectioner’s sugar before serving.

Servings: 16
Recipe Source: King Arthur Flour Whole Grain Baking

Cooking Tips
*You may make this cake into a 9×13-inch cake or a 9-inch round 2-layer cake.

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