How have we by no means made a traditional Pumpkin Pound Cake for our recipe part? In the present day 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 quantity 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 could be very simple to observe, might 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!
Components at a Look
You will discover the total ingredient listing on the backside of this publish. 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
Eggs add richness and construction
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 optionally available step however we extremely suggest 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!
You will discover the total, printable recipe for this Pumpkin Spice Pound Cake on the backside of this publish. This 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 whenever you mix substances or it’s going to soften the sugar and you will not have the crumbly texture that we’re searching for. (Should you understand the butter is just too heat, pop the bowl within the fridge for a couple of minutes).
For the Pumpkin Pound Cake Batter
- Combine the softened butter till easy, 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 after the other, mixing after every addition till blended.
- Moist Components– Add the canned pumpkin, vanilla, and milk to a medium sized bowl and stir to mix. Set Apart.
- Remaining Dry substances– Mix the cake flour, baking powder, and spices and put aside.
- With the mixer on low pace, add the dry and moist substances alternately, to the creamed butter and sugar combination. Begin and end with the dry substances, 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 carried out, permit to chill for ten minutes within the pan (on a cooling rack you probably have one) earlier than turning out.
Extra Fall Truffles
We have made so many fall truffles over time! Along with at this time’s Pumpkin Pound Cake, be certain to take a look at different favorites like Apple Pecan Bundt Cake, Chai Cake, Candy Potato Cake, Cranberry Orange Pound 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 substances for the topping (brown sugar, flour, pecans, salt, cinnamon). Drizzle the cooled butter on high of it and utilizing a fork, mix the substances till flour is absorbed and the combination is crumbly. Put aside.
For the Cake
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Dry Components— 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 Components– 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 easy. Subsequent, step by step add the white and brown sugar and blend till gentle and fluffy for 4-5 minutes.
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Add the eggs one after the other to the butter & sugar combination, mixing after every till the yolk is integrated.
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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 substances. 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 instances might fluctuate relying on the kind of pan, oven, and so on. Peek in as the tip time approaches and alter as wanted.
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Permit to chill within the pan for 10 minutes earlier than turning out.
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The cake might be saved at room temperature in an hermetic container, beneath 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’s going to take longer to bake. Watch out to not overfill. (Basic rule of thumb: do not fill pan previous â…” full)
Freezing: This cake might be frozen. If working upfront, we prefer to tightly wrap our freshly baked cake in a layer of plastic wrap and foil whereas the cake remains to be a bit heat and pop within the freezer. The cake might 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 number of hours. If you would like, you’ll be able to take away the foil after a condensation has shaped.
*This cake recipe makes roughly 8-8.5 cups of batter
