I wanted to bring some baked good by some friends house who were working outside this Sunday. I had some more pumpkin puree in the fridge and had a little more than hour to put this all together. How about a pumpkin pound cake. I really like the way these cakes look when using a 10″ tube pan. I also like the way the glaze looks dripping down the sides. I also think this shape helps keep the center of the cake moist.
The recipe called for buttermilk but I had heavy whipping cream in my fridge. I wanted to use the heavy whipping cream before it goes bad. I do not really know what the ultimate difference is but the caked turned out just fine. Feel free to comment and teach me the difference and how it ultimately changed this cake.
Pumpkin Pound Cake (adapted from myrecipes):
1 tablespoon all-purpose flour
1 (15-ounce) can pumpkin puree
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 cup butter, softened
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour (about 13 1/2 ounces)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup heavy whipping cream
1/3 cup heavy whipping cream
1/4 cup granulated sugar
2 tablespoons butter
2 teaspoons cornstarch
1/8 teaspoon baking soda
1 tsp vanilla
Preheat oven to 350°.
To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with flour. Place granulated sugar, brown sugar, and butter in a large bowl; beat with a mixer at medium speed for 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla.
Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup heavy whipping cream alternately to sugar mixture, beginning and ending with flour mixture.
Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.
To prepare glaze, combine 1/3 cup heavy whipping cream and remaining ingredients in a small saucepan over medium heat; bring to a boil. Cook 2 minute or until thick, stirring constantly; remove from heat. Drizzle cake with glaze.