Pumpkin Pound Cake
This pumpkin pound cake is soft with a tight crumb and lightly flavored with pumpkin puree. There aren’t any fall or holiday spices in this cake making it a nice option throughout the year. If you like pound cake it’s a great recipe to try.
I woke up with a sudden urge for pound cake. So, while I hadn’t planned on baking a pound cake, I found myself in the kitchen rushing to whip one up. Since I’m stuck on this pumpkin theme, I decided to try making a pumpkin pound cake.
I played around with my favorite pound cake recipe to create this one. I think next time I might try going to a mix of cake flour and all-purpose flour. I experimented with almost all cake flour for this one, and while it came out good, the crumb was almost a little too light for a pound cake.
The cake was sweet, moist, soft, dense, and a pretty yellow. The inside cut wasn’t quite as perfect. I think I should have mixed the batter a little longer.
Ingredients
- Cake flour
- All-purpose flour
- Baking soda
- Salt
- Softened unsalted butter
- Granulated sugar
- Large eggs
- Sour cream
- Pumpkin puree
- Vanilla extract
I debated whether to add spices, but I actually wanted to go for a purer flavor. This pumpkin cake is good year-round.
The pumpkin flavor is subtle, as pumpkin is subtle on its own. But it’s super moist and soft. I decided to not decorate the cake either other than baking it in this pretty Fleur De Lis bundt pan*
bundt pan.
How to Make It
Spray a 10 to 12 cup bundt pan with nonstick baking spray that has flour in it.
In a medium bowl, sift both kinds of flour, baking soda, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time. Add half of the dry ingredients and, once combined, add the sour cream, pumpkin puree, and vanilla. Add the rest of the dry ingredients and mix until smooth.
Pour the batter into the pan and bake the cake for an hour and 15 minutes or until the cake is baked through. Cool the cake before slicing and serving. Tightly wrap it in plastic wrap and it will keep for a few days at room temperature.
My favorite part of the cake was the crispy cracked bottom from when it first came out of the oven. So sad when the cake cools and that part softens.
More Pumpkin Cakes
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Pumpkin Pound Cake
Ingredients
- 3 cups cake flour
- 1/4 cup all purpose flour
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 1/2 cups granulated sugar
- 6 large eggs
- 1 cup sour cream
- 1/2 cup + 1 tbsp pumpkin puree
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325ºF. Spray a 10 to 12 cup Bundt baking pan with nonstick baking spray containing flour.
- Sift together the flours, baking soda and salt in a medium bowl.
- In large mixing bowl, cream the butter and sugar on medium speed until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Add half the flour mixture and mix on low speed. Then add in the sour cream, pumpkin puree and vanilla extract and mix again. Add in the rest of the flour and mix until batter is smooth.
- Pour the batter into the prepared pan and spread evenly. Bake for about 75 minutes or until a toothpick inserted in the center of the cake comes out clean.
This looks pretty – and delicious!
I really liked it. I especially liked that it has pumpkin, but not necessarily going with all the different spices of Fall. My siblings were complaining that everything I was making was tasting of cinnamon and it was getting too much for them.