Buttermilk Pumpkin Pound Cake
Ingredients:
For the Cake:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup unsalted butter, softened
2 cups granulated sugar
1/2 cup brown sugar, packed
4 large eggs
1 cup canned pumpkin puree
1/2 cup buttermilk
2 teaspoons vanilla extract
For the Glaze:
1 cup powdered sugar
2 tablespoons buttermilk
1/2 teaspoon vanilla extract
Directions:
Preheat the Oven: Preheat your oven to 350F 175C. Grease and flour a bundt pan and set aside.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
Cream the Butter and Sugars: In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
Add Eggs: Add the eggs one at a time, beating well after each addition.
Incorporate Pumpkin and Vanilla: Add the pumpkin puree and vanilla extract, mixing until well combined. The batter may look slightly curdled, but thats okay.
Alternate Dry Ingredients and Buttermilk: Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture, beating until just combined after each addition.
Bake: Pour the batter into the prepared bundt pan, spreading it evenly. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Make the Glaze: In a small bowl, whisk together the powdered sugar, buttermilk, and vanilla extract until smooth.
Glaze the Cake: Once the cake is completely cooled, drizzle the glaze over the top. Let it set for a few minutes before serving.
Nutritional Information:
Prep Time: 20 minutes Cooking Time: 1 hour 10 minutes Total Time: 1 hour 30 minutes
Kcal: 350 kcal per slice Servings: 12 servings
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