This past week it has really begun to feel like fall – cool crisp mornings, cooler temps during the day, the leaves are beginning to change color, and it even smells like fall outside. One of the other signs of “Fall” approaching is all the “pumpkin” flavored treats that start showing up. A few days ago I stopped into a Dunkin Donuts and they once again have their “Pumpkin” donuts – so glad they also make them in the smaller donut-hole size or I would be in trouble! 🙂 At church this weekend, they had “Pumpkin Spice” creamer out for the coffee – I will admit, afterward I searched the grocery store and couldn’t find any… which is probably a good thing.
This past week, I also noticed that Pinterest is beginning to be inundated with “Fall” recipes many of which contain pumpkin. I’m not sure what it is about pumpkin, but I just can’t seem to pass it up. As soon as I saw this recipe for Pumpkin Pound Cake, I knew I had to make it. I would say this is the perfect “Fall” dessert – it is not too rich, the flavors are everything you expect in the fall, and the caramel glaze adds just the perfect amount of extra sweetness to make it a dessert! It has definitely satisfied my pumpkin craving. I am seriously thinking about making it for our Thanksgiving Dessert this year – a little spin on the traditional pumpkin pie.
Pumpkin Pound Cake
- 1/2 cup chopped pecans
- 2 Tablespoons sugar
- 1 teaspoon cinnamon
- 1 cup butter, softened
- 1 1/2 cups sugar
- 4 eggs
- 1 can pumpkin
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 Tablespoons sour cream
Pre-heat oven to 350 degrees. Prepare a Bundt pan by greasing and flouring the sides and bottom.
In a small bowl, mix together the 1/2 cup chopped pecans, 2 Tablespoons of sugar, and 1 teaspoon of cinnamon. Set to the side.
With a stand mixer, cream the butter. Gradually add the sugar, mixing well. Add the eggs one at a time, beating well after each addition. Add the pumpkin and mix until thoroughly combined.
Sift together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Add to the creamed mixture, mixing just until blended. Gently fold in the vanilla and sour cream. It looks so creamy and delicious! (I secretly tasted the batter, and it tastes just like a pumpkin pie!)
Pour half of the cake batter into the prepared Bundt pan. Sprinkle with half of the cinnamon sugar/nut mixture. Spread the remaining cake batter on top and cover with the remaining cinnamon sugar/nut mixture.
Bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean when inserted into the middle of the cake. Cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack, approximately 1 hour.
Note: If you are using a fluted Bundt pan, reverse the layers, i.e. cinnamon sugar/nuts then cake batter, cinnamon sugar/nuts and the remaining cake batter. This will allow the nuts to be on the top of the cake rather than the bottom when you remove it from the pan.
- 4 Tablespoons butter
- 3 Tablespoons brown sugar
- 3 Tablespoons white sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons half and half
- 2 Tablespoons confectioner’s sugar
Heat butter, brown and white sugars, vanilla, and half and half over medium heat, stirring constantly. When it reaches a boil, boil for one minute stirring constantly. Remove from heat and continue stirring. Add confectioner’s sugar 1 Tablespoon at a time. Stir well with a whisk to break up any lumps of sugar. Continue stirring until the caramel thickens.
Place cooled cake on a cake plate/platter. Pour glaze over the top of the cake allowing it to drip down the sides.
The caramel glaze really takes this cake to the next level!
This cake slices very well and is absolutely perfect with a good cup of coffee. It is so easy to make, and well worth it! I hope you enjoy it as much as we have! I would love to hear your favorite way to enjoy the pumpkins in the Fall!