Measure the flour by lightly spooning into a dry measure cup and leveling with a knife. I needed a dessert to take to a tailgate party and decided to give this Pumpkin Pound Cake with Buttermilk Glaze a try. Add to the pumpkin mixture, beating at low speed until well blended. Grease and flour a 10-inch tube or bundt pan. More About Lana →. Make this and share it out. Anyway, I just say all this so you know: this pumpkin spice bundt cake … The pumpkin shines through, and the spices really help to bring out the flavor even more. Cool in pan for 10 minutes on a wire rack. After raking the leaves, I was ready to hang up my rake, and start some fall baking. This cake was very moist, and while it had a compact crumb, it was not dense. Remove from heat and drizzle over cake. 1 (15 ounce) can of real pumpkin. This was SO delicious! And, to my surprise, it’s even better after 4 days. When it comes to pumpkin recipes, the options are endless. To make the cake batter, whisk together your flour, spices, baking powder, baking soda, and salt until well combined. I'm not really sure how they baked those monstrous cakes much less lifted them out of the oven. Hi! PumpkinContinue Reading I mixed the glaze in a 3-cup measuring cup and simply poured it around the Bundt at the highest point, allowing the rich wonderful glaze to run down the cake spectacularly inside and out. The best part about this pumpkin pound cake is that you’ll only dirty up 3 things – a small bowl, a larger bowl, and the loaf pan. I was inspired to make this cake after seeing David’s addition of the cheesecake filling. Tasty Beverages Beat in the pumpkin and vanilla. I didn’t see it in the main recipe, I apologize if I missed it. Pumpkin Pound Cake. The process couldn’t be easier; this bundt cake requires just 2 bowls: 1 for wet and 1 for dry. Do not test us - we are not afraid to make him completely bald, one hair at a time. It’s okay. Transfer batter into a greased and floured 10-inch tube pan. Bake for 45 to 55 minutes or until a wooden pick inserted comes out clean. Turn the batter into the prepared pan and smooth the top. Photo © 2018, 3 cups all-purpose flour, plus more for the pan, 2 sticks (8 oz) unsalted butter, at room temperature, One (15-ounce) can pure pumpkin (no spices added), 2 tablespoons whole milk or heavy cream, plus more as needed, 1 tablespoon (1/2 oz) unsalted butter, melted, Pumpkin Cake with Maple Cream Cheese Frosting, pumpkin cake with maple cream cheese frosting, Pastéis de Nata ~ Portuguese Custard Tarts. This glazed pumpkin pound cake has a moist, dense crumb that’s not too sweet and aromatic with autumnal spices including cinnamon, ginger, nutmeg, and cloves. A note about the spices: Pumpkin pie spice is a very convenient spice mix available in every grocery store this time of year. Step 2: Pour the batter evenly into two (9×5-inch) loaf pans lined with paper liners. It’s not particularly sweet, so the glaze, while a bit fiddly, is absolutely needed. 1 1/2 cups of sugar. This pumpkin cake … Smells Delish! Aug 7, 2013 - This Glazed Pumpkin Pound Cake is a rich, buttery pound cake made with buttermilk, pumpkin and warm fall spices, topped with a sweetened buttermilk glaze. Once this glorious pumpkin pound cake has been baked and glazed, you’ve got two jobs: eat it all or store it for enjoyment at a later time. The traditional pumpkin and spices plus the delectable maple glaze give it a real from-scratch taste. Do not attempt to contact the authorities. It doesn't have to be perfectly even amounts, just your best estimate. Beat in eggs, one at a time, beating well after each addition. Bake for 55-60 minutes. Start by preheating your oven to 350. I believe that calling it a “pound cake” is a somewhat of a misnomer. While this dessert is delicious, I would be seriously impressed (and concerned?) Sign up to get my newsletter and receive a FREE cookbook! You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons. 1 cup of melted butter, unsalted. Searched for nearly an hour for a pumpkin pound cake that I wanted to bake. It’s excellent. Share it on Instagram! This Glazed Pumpkin Pound Cake is made with a rich, buttery batter of pumpkin, buttermilk, and warm fall spices, and topped with a sweetened buttermilk glaze. Lightly spoon 3 cups flour into dry measuring cups, and level with a … I really like the cake’s forward notes of the spices and that the quantities for each was a bit more generous than other recipes I’ve seen. How to Make Glazed Pumpkin Pound Cake; Drain the Pumpkin; Cream the Butter and Sugar; Add the Eggs; Add the Pumpkin; Add the Dry Ingredients and Buttermilk; Pour the Batter into the Pan; Make the Glaze Recipe; How to Make Glazed Pumpkin Pound Cake. It’s really important also when baking to measure correctly, especially the flour. Mix the flour, spice, baking powder, soda, and salt with a whisk or fork so that it is evenly combined. This glazed pumpkin pound cake has a moist, dense crumb that’s not too sweet and aromatic with autumnal spices including cinnamon, ginger, nutmeg, and cloves. The cake filled my home with the flavors of fall while it was baking and when I took it from the oven and went to remove it from the pan, it fell perfectly from the cake pan. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. Pumpkin and buttermilk create an incredibly tender cake laced with warming spices; brown sugar crumbs or a cinnamon cream cheese glaze make tempting toppings. (The cake will keep, loosely covered with foil, at room temperature for up to 4 days.) Next time, I would double the glaze and add a splash of vinegar for a poor woman's cream cheese frosting. I have a fantastic Never Fail Pound Cake recipe that I always use for plain pound cakes. Grease and flour a 10-in. We swear it’ll make you swoon.–Renee Schettler Rossi. Attach it below. In a medium bowl, whisk together the confectioners’ sugar, 2 tablespoons milk or cream, melted butter, and vanilla to taste. Our Travels Praline Glazed Pumpkin Pound Cake Tips. Something with pumpkin. I baked it in my Bundt pan. This wonderful Glazed Pumpkin Pound Cake satisfied that craving very well. To make your own, combine 3 tablespoons of ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons nutmeg, and 1 ½ teaspoons ground cloves. Thanks, Carol! You'll use 1 ½ teaspoons of the mixture where called for in this recipe. Reduce the speed to low and gradually add the flour mixture, mixing until just combined, about 1 minute. You'll find almost 700 recipes here so there's sure to be something your family will like! Don't worry, that's exactly what it's supposed to look like. And the cake itself is just sweet enough with a tender crumb and a light drizzle of glaze. Start by preheating your oven to 350. I think it might be the perfect combination. 10.27.16 This coffee cake is the BOMB! Sometimes I sprinkle a little cinnamon and sugar on the butter. You'll need to drain the canned pumpkin to keep the cake from being too wet and heavy. It’s easy to whip up and I almost always have all of the ingredients on hand. Hello! Adapted from Jennifer Segal | Once Upon a Chef | Chronicle Books, 2018, Been thinking you’re done with pumpkin spice everything? I haven’t tried their pumpkin pound cake before though, so I can’t personally vouch for the similarity. The glaze should be the consistency of Elmer’s glue. We'd love to see your creations on Instagram, Facebook, and Twitter. Dress up the familiar fall flavor with one of our easy pumpkin cake recipes. Bake for 40 to 45 minutes, or until a cake … This glazed pumpkin pound cake recipe is going straight into my permanent file. Pour the glaze over the pound cake, letting it drip down the sides. Delicious cake. The crumb, tender and moist, and spice level are perfect. This was a cinch to make, and the texture of the cake was wonderful–everything you would expect from a pound cake. Using a whisk or fork, combine flour, pumpkin pie spice, baking powder, baking soda and salt. —Barbara Elliott, Tyler, Texas This pumpkin pound cake is simple yet its flavor is amazing. Scrape down the sides and bottom of the bowl and mix just until the batter is evenly combined. The glaze was VERY tasty. Right off the bat, double what I usually see in an ordinary recipe, and my hopes began to rise. Way easier than making pumpkin pie – it’s the perfect dessert for fall. In mixing bowl with an electric mixer, cream the butter and sugars until light and fluffy. I added a little bit of cake flour to compensate for the fact that you can’t buy 18-oz cake mixes anymore (at least I don’t see them), but otherwise followed the recipe. Then turn the pan upside down over the sink and tap to remove any excess flour. Preheat oven to 350 and spray a bundt pan. Whether you are looking for a healthy pumpkin cake recipe or want to indulge a little bit, these ideas are full of pumpkin spice and everything nice. Hate tons of emails? After mixing the batter which, I did using the exact times put forth in the recipe, I was presented with a beautiful batter that was very aromatic and, upon further inspection turned out to be what one may call, "insanely delicious.” So good, in fact, that had it not had raw eggs, I would have guzzled it down on the spot! Spoon into the pan. 1 cup of brown sugar. Remove the pan from the heat and drizzle the glaze over the cake. This recipe? And the cake stayed moist for days although it didn't last long among 3 families! Let the pumpkin pound cake cool in the pan on a wire rack for 10 minutes. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. The make the glaze, combine the glaze ingredients in a small saucepan over medium heat. My applesauce cake is heaven, my buttermilk pound cake gives me life, and this cream cheese pound cake could win awards.. Cover with two additional layers of paper towels and let stand for about 10 minutes. Overall, it was very good as it was. Pumpkin Spiced Lattes, Pumpkin Pie, Pumpkin Muffins – you get the idea. This glazed pumpkin pound cake was very good. The crumb was tender, the spices present, and it released beautifully from the pan. Then cover it with another double thickness of paper towels, gently press those down, and leave it for about 10 minutes. Cool for 10 minutes before removing from the pan. This moist pumpkin bundt cake has a delicious pumpkin flavor, is filled with warm spices, and topped with a drizzle of cream cheese glaze. Using a spoon, drizzle the glaze over the cake, nudging it … The cake was sweet but not overly so. Originally published October 28, 2018. If it seems too thin, add a bit more confectioners’ sugar.). preheat oven to 325 degrees, Grease and flour bundt pan. To make your own pumpkin pie spice mix, combine: To make adding the dry ingredients and buttermilk easy, add ⅓ of the flour, then ½ of the buttermilk, ⅓ of the flour, the remaining buttermilk, then the remaining ⅓ of the flour. In mixing bowl cream the butter and sugars until light and fluffy. Because really, what's not to like about pound cake? This blend boasts an inspired ratio of cinnamon, nutmeg, cloves, and ginger that we consider to be the epitome of pumpkin spice. Simply put, this is the best pumpkin anything I’ve ever tasted. In a large bowl, beat pumpkin, sugar, oil, eggs and water until well blended. Here's the text of an email I received from one of his co-workers that day: "Lana-We have your husband. Aug 14, 2017 - This Glazed Pumpkin Pound Cake is made with a rich, buttery batter of pumpkin and warm fall spices, topped with a sweetened buttermilk glaze. Oh, and definitely serve warm, or better yet, thinly sliced, toasted and spread with apricot preserves for a pumpkin Bundt jam sandwich. Enter your email address and get all of our updates sent to your inbox the moment they're posted. And while it was really good the day I made it, but it got even better after a day or so. The taste mellowed just a little after 2 days, but the texture was nearly the same, still moist. Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Pour one egg at a time from the bowl into the batter making sure each is incorporated well before adding the next. Notify me of follow-up comments by email. Aug 7, 2013 - This Glazed Pumpkin Pound Cake is a rich, buttery pound cake made with buttermilk, pumpkin and warm fall spices, topped with a sweetened buttermilk glaze. 1 teaspoon of pumpkin spice. I'd love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down. This glazed pumpkin pound cake has a moist, dense crumb that’s not too sweet and aromatic with autumnal spices including cinnamon, ginger, nutmeg, and cloves. Mix well and store in an airtight container. In mixing bowl cream the butter and sugars until light and fluffy. Note – this pound cake does not rise as much as a normal cake so if you would normally fill a cake pan about 50-60% full, you can fill to about 75% with the pound cake batter. You gave me the best laugh I've enjoyed in quite a while. Pound cake got its name from the old method of using a pound of butter, a pound of flour, a pound of sugar, and a pound of eggs for the batter. I also used heavy cream in lieu of milk for the glaze. Your email address will not be published. Typically pound cakes are very dense and can fall on the dry side. Same goes for bundt cakes, believe it or not. 1/4 teaspoon of ground all spice. Even after 5 days it was still moist and delicious. The recipe calls for 15 ounces of pumpkin puree so that would be about 1 3/4 cups of fresh, mashed pumpkin. Thanks for taking the time to let us know.