How have we by no means made a basic Pumpkin Pound Cake for our recipe part? Immediately is the day!
This wealthy, moist cake is bursting with the flavors of fall- nutmeg, cinnamon, & ginger, brown sugar, and pumpkin- all topped with a buttery pecan streusel that provides simply the correct amount of crunch. We’re so glad to have one other fall cake recipe for our assortment!
Why we Love It
This Pumpkin Pound Cake recipe may be very simple to comply with, will be thrown collectively very quickly, and is ideal for any fall event, from cozy potlucks to the Thanksgiving dessert desk. As an added bonus, pound truffles freeze beautifully- as an entire cake or by the slice!
Substances at a Look
Yow will discover the total ingredient record on the backside of this put up. Here’s a fast take a look at our key gamers!
Unsalted Butter (We add the salt individually)
Brown Sugar and White Sugar add moisture and taste
Heat Spices – Nutmeg, cinnamon, and ginger are good with pumpkin!
Canned Pumpkin Puree (Not Pumpkin Pie Filling) We like Libbys model.
Milk (We use 2 p.c or complete milk)
Baking Powder & Salt
Cake Flour makes for an additional tender cake because of the decrease protein content material.
*The Pecan Streusel is an elective step however we extremely advocate it! It provides one other layer of taste and a little bit of crunch. (Butter, cinnamon, brown sugar, flour, a pinch of salt, and finely chopped pecans)
Recipe FAQs
Let’s Make the Cake!
Yow will discover the total, printable recipe for this Pumpkin Spice Pound Cake on the backside of this put up. Here is a take a look at our steps!
Streusel Topping
First, we ready the easy pecan streusel topping. It’s a mixture of melted (and cooled) butter, brown sugar, flour, cinnamon, a pinch of salt, and finely chopped pecans.
Useful Trace! You don’t need the butter to be too heat while you mix components or it would soften the sugar and you will not have the crumbly texture that we’re in search of. (If you happen to understand the butter is simply too heat, pop the bowl within the fridge for a couple of minutes).
For the Pumpkin Pound Cake Batter
- Combine the softened butter till clean, then add the brown and white sugar and cream till lightened and fluffy- we blended ours on medium for 5 minutes.
- Subsequent, add within the eggs, one by one, mixing after every addition till blended.
- Moist Substances– Add the canned pumpkin, vanilla, and milk to a medium sized bowl and stir to mix. Set Apart.
- Remaining Dry components– Mix the cake flour, baking powder, and spices and put aside.
- With the mixer on low pace, add the dry and moist components alternately, to the creamed butter and sugar combination. Begin and end with the dry components, and blend simply till mixed.
- Scoop the batter into the ready cake pan. Sprinkle the highest with the streusel topping. Into the oven it goes.
- As soon as accomplished, permit to chill for ten minutes within the pan (on a cooling rack if in case you have one) earlier than turning out.
Extra Fall Desserts
We have made so many fall truffles over time! Along with at present’s Pumpkin Pound Cake, ensure that to take a look at different favorites like Apple Pecan Bundt Cake, Chai Cake, Candy Potato Cake, and so many extra!
For the Pecan Streusel Topping
For the Streusel Topping
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Soften the butter in a small bowl and put aside to chill for 10-Quarter-hour till now not heat to the contact. (Refrigerate for a couple of minutes if you would like to hurry up the method).
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In a medium sized bowl, mix the dry components for the topping (brown sugar, flour, pecans, salt, cinnamon). Drizzle the cooled butter on prime of it and utilizing a fork, mix the components till flour is absorbed and the combination is crumbly. Put aside.
For the Cake
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Dry Substances— In a separate bowl whisk the cake flour, baking powder, cinnamon, ginger, nutmeg and salt to mix, put aside for later.
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Moist Substances– In a medium bowl, Mix the 1¼ cup pumpkin puree, ¼ cup milk, and vanilla. Set Apart for later.
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Utilizing an electrical mixer (paddle attachment if utilizing a stand mixer), combine the butter in your mixing bowl on medium pace till clean. Subsequent, regularly add the white and brown sugar and blend till gentle and fluffy for 4-5 minutes.
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Add the eggs one by one to the butter & sugar combination, mixing after every till the yolk is included.
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With the mixer on low pace, add the flour combination alternately with the pumpkin puree combination to the butter/sugar/egg combination within the mixing bowl. Start and finish with the dry components. I do three additions of dry, alternating with two additions of moist. Combine simply till mixed.
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Scoop the Batter into the ready bundt pan. Sprinkle with the pecan streusel topping and place within the oven.
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Bake at 325 levels for 1 hour and 5-10 minutes or till a toothpick comes out clear. *Baking occasions might fluctuate relying on the kind of pan, oven, and so on. Peek in as the tip time approaches and modify as wanted.
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Enable to chill within the pan for 10 minutes earlier than turning out.
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The cake will be saved at room temperature in an hermetic container, below a cake dome, or in a bakery field. This cake freezes properly additionally. (See notes for particulars).
Bundt Pan: Our bundt pan has a baking capability of 12 cups and measures about 10 inches. In case you are working with a smaller pan, it would take longer to bake. Watch out to not overfill. (Basic rule of thumb: do not fill pan previous ⅔ full)
Freezing: This cake will be frozen. If working prematurely, we wish to tightly wrap our freshly baked cake in a layer of plastic wrap and foil whereas the cake continues to be a bit heat and pop within the freezer. The cake will be frozen for as much as three months.
Thawing: Bundt truffles take longer to thaw than cake layers. It’s best to maneuver the frozen, wrapped cake to the fridge the evening earlier than, after which transfer to the kitchen counter the following morning (nonetheless wrapped) to proceed thawing for a couple of hours. If you would like, you possibly can take away the foil after a condensation has shaped.
*This cake recipe makes roughly 8-8.5 cups of batter
