Pound cake is great with it’s moist and dense texture, but have you had pumpkin pound cake? It’s the pumpkin dessert I never knew I needed in my life. Topped with a maple glaze, this cake is a sure crowd pleaser.

Ingredients:

  For the Cake:

1 Cup (226g) Softened Unsalted Butter

½ Cup (130g) Pumpkin Puree

½ Cup (100g) Granulated Sugar

½ Cup (100g) Light Brown Sugar, Packed

4 Large Eggs, room temp

1 ½ Tbs (21g) Vanilla Extract

½ Cup (120 g) Sour Cream, room temp

1 ½ Cups (180g) All Purpose Flour

2 Tsp (8g) Ground Cinnamon

1 Tsp (4g) Ground Nutmeg

1 1/2 Tsp (6g) Ground Ginger

½ Tsp (2g) Ground Cloves

1 Tsp (4g) Salt 

½ Tsp (2g) Baking Powder 

  For the Glaze:

1 1/2 Cups (190g) Confectioner’s Sugar

3 1/2 Tbs (70g) Maple Syrup

1 Tbs (10g) Milk

1/8 Tsp (a pinch) Salt 

Directions:

1.     Preheat your oven to 350 Degrees F (180C) and grease a 9x5 inch loaf pan, then line it with parchment paper. 

2.     In a bowl, combine the flour, spices, salt, and baking powder and set aside. 

3.     In a large bowl with a hand mixer or the bowl of a stand mixer with the paddle attachment, beat the butter, pumpkin, and sugars on a medium speed for 3-4 minutes, until light and fluffy.

4.     Add the eggs, one at a time, then add the vanilla and sour cream and mix until well combined.

5.     Add the dry mixture and mix until just combined, finishing with a spatula to avoid overmixing. 

6.     Pour the batter into the prepared pan and tap the pan against the counter a couple times to release any air bubbles in the batter. Bake for 60-75 minutes, until the top springs back when touched and a toothpick inserted all the way to the bottom of the cake comes out clean. 

7.     Allow to cool in the pan for 20 minutes before removing to cool completely. 

8.     To make the glaze, add the sugar, syrup, milk and salt to a bowl and whisk until smooth, then pour over the top of the cooled cake. I like to put the cake on a wire rack, place a sheet of parchment underneath the rack, then pour the glaze over. That way it doesn’t get all over the counter. This is a very thick glaze, so it will drip very slowly down the cake. I spread it to the edges with a knife and let it do its thing. Allow to glaze to set for 10 minutes before cutting.