Tamarind Pumpkin Chocolate Swirl Cake
Recipe Adapted from the Better Home & Garden Recipe
1 3/4 cups all-purpose flour
2 teaspoons Pumpkin Pie Spice
1/3 cup TamarindOH! Sauce
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 1/4 cups granulated sugar
1/2 cup unsalted butter, melted
1/2 cup buttermilk
2 teaspoons vanilla
1 cup canned pumpkin
3 ounces dark chocolate, melted
2 tablespoons unsweetened cocoa powder
1/2 cup milk of your choice
Preheat oven to 350 degrees F. Coat a 9 x 5-inch loaf pan with nonstick cooking spray. Line bottom of pan with parchment paper and coat the parchment paper with nonstick cooking spray; set aside.
In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
In a medium bowl whisk together eggs and sugar. Add melted butter, buttermilk, and vanilla. Whisk until combined. Fold in pumpkin.
Add the wet ingredients all at once to the dry ingredients and whisk just until no lumps remain.
Divide batter in half. Add the melted chocolate, 1/2 cup of milk, TamarindOH! Sauce & cocoa powder to half of the batter; stir to combine.
Add the two batters to the loaf pan, alternating between pumpkin and chocolate. Using a table knife, swirl through the batter. Bake for 55 to 65 minutes until a toothpick inserted near the center comes out clean. Remove and cool in pan for 20 minutes. Remove and cool completely on a wire rack.
Serve with warm milk or a glass of wine or our TamarindOH! Dark & Stormy Drink