Pumpkin Chocolate Chip Butter Cake

 

The cake is a little underbaked, nontheless, the fragrant of the butter cake filled the whole house while baking and hubby says the cake taste good. I added in some chocolate chips which were expiring soon and reduced the sugar used. The resultant cake is moist and buttery, with a tint of chocolate flavour.

Ingredients

200g unsalted butter

135g sugar (reduced from 180g)

5 eggs

300g flour (I used cake flour)

1tsp baking powder

200g pumpkin puree

1/4 tsp vanilla extract

Method

1. Beat butter and sugar till light and fluffy.
2. Add eggs, one at a time, mixing well after each addition. Add in vanilla extract.
3. Add in flour and baking powder in 3 additions. Add in pumpkin puree and mix to combine.
4. Pour batter into 8" round tin and bake in preheated oven at 180C for 45-50min till cake is ready.