"Pumpkin Pound Cake with Buttermilk Glaze". The glaze on this mouthwatering cake is enough to make you want to lick your screen. Drain the canned pumpkin before making the cake batter to keep. I'm not saying you shouldn't have the good ol'.
What better way to start your fall baking than with this delectable Pumpkin Pound Cake from our friends at Cooking Light and MyRecipes? Pumpkin Spiced Lattes, Pumpkin Pie, Pumpkin Muffins – you get the idea. I needed a dessert to take to a tailgate party and decided to give this Pumpkin Pound Cake with Buttermilk Glaze a try. You can have "Pumpkin Pound Cake with Buttermilk Glaze" using 18 ingredients and 5 steps. Here is how you achieve that.
Ingredients of "Pumpkin Pound Cake with Buttermilk Glaze"
- It’s 1 tbsp of all-purpose flour.
- It’s 1 of 15 oz. can of pumpkin.
- Prepare 3/4 cup of granulated sugar.
- Prepare 3/4 cup of brown sugar( packed).
- It’s 1/2 cup of butter.
- It’s 4 of eggs.
- Prepare 1 tsp of vanilla extract.
- You need 3 cup of all-purpose flour.
- It’s 1 1/2 tsp of pumpkin pie spice.
- Prepare 1 tsp of baking powder.
- You need 1 tsp of baking soda.
- It’s 1/2 tsp of salt.
- Prepare 3/4 cup of fat-free buttermilk.
- Prepare 1/3 cup of fat-free buttermilk.
- You need 1/4 cup of granulated sugar.
- It’s 2 tbsp of butter.
- You need 2 tsp of cornstarch.
- You need 1/8 tsp of baking soda.
I am planning on adding this to our Thanksgiving menu this year. This tender and delicious pumpkin pound cake is lightened up so you can feel good about eating dessert this holiday season! All opinions are mine alone. #SamsClubMag #CollectiveBias. The glaze on this mouthwatering Pumpkin Pound Cake is enough to make you want to lick your screen.
"Pumpkin Pound Cake with Buttermilk Glaze" instructions
- Preheat oven to 350° . You need 10" tube pan. Lighly coat pan with cooking spray- dust with 1 Tbsp.flour..
- Spread pumpkin out on 2 layers of paper towels. Cover with 2 more layers.let stand 10 minutes..
- Meanwhile put sugar, brown sugar & buttet in mixer. Cream at medium speed for 3 minutes. Add eggs one at time. Beat in pumpkin & vanilla. Combine flour & next 4 ing. In another bowl. Add flour and buttermilk. Alternating flour & buttermilk to your mixture in mixer..
- Spoon batter into your tube pan. Bake 50 to 55 min. Or until toothpick comes out clean. Cool on wire rack for 10 min. Remove from pan cool completely..
- When cool. Mix last 5 ing.in small sausepan. Over medium heat. Bring to a boil. Cook 1 min.or until it becomes thick. Remove from heat. Drizzle glaze over cake…
To make the glaze, whisk together all of the ingredients until smooth. If needed, add an additional teaspoon of buttermilk, until it reaches the desired consistency. It feels like just yesterday I sat down to write my first post for the brunch series I've been doing (in case you missed it, see: mimosa That fall feeling definitely puts me in the mood for this dessert: a pumpkin pound cake with buttermilk glaze. The cake is pumpkin spice-y and. Look for whole-wheat pastry flour in the baking aisle at major supermarkets.
