A Fall Favorite
As the leaves turn and the air grows crisp, the arrival of fall brings with it the irresistible scent of pumpkin-spiced treats. One such delight that perfectly embodies the flavors of the season is Buttermilk Pumpkin Pound Cake. This moist, flavorful cake combines the rich taste of pumpkin with the tangy sweetness of buttermilk, creating a delectable dessert that’s perfect for any autumn gathering. Whether served at Thanksgiving, a cozy family dinner, or simply enjoyed with a cup of coffee on a chilly afternoon, this pound cake is sure to impress.
Why You’ll Love This Cake
Moist and Flavorful: The addition of buttermilk ensures the cake remains incredibly moist, while pumpkin adds depth and warmth, making each bite a comforting experience.
Perfect for Any Occasion: Whether it’s a holiday celebration or a simple afternoon treat, this pound cake is versatile enough to fit any occasion.
Easy to Make: With straightforward ingredients and simple instructions, this cake can be whipped up in no time, making it an excellent choice for both novice and experienced bakers.
Ingredients
For the Cake:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup buttermilk
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
For the Glaze (optional):
1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
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Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a 9×5-inch loaf pan to prevent sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes with an electric mixer.
3. Add Eggs and Pumpkin:
Beat in the eggs, one at a time, mixing well after each addition. Then, add the pumpkin puree, buttermilk, and vanilla extract, and mix until well combined.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, spices (cinnamon, nutmeg, ginger), and salt.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix; a few lumps are okay.
6. Pour into Pan:
Pour the batter into the prepared bundt pan or loaf pan, smoothing the top with a spatula.
7. Bake:
Bake in the preheated oven for about 60-70 minutes for a bundt pan or 50-60 minutes for a loaf pan, or until a toothpick inserted into the center comes out clean.
8. Cool:
Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
9. Prepare the Glaze (Optional):
If desired, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle over the cooled cake for a sweet finishing touch.
Serving Suggestions
Garnish with Whipped Cream: For an extra indulgence, serve slices of the pound cake with a dollop of whipped cream or a scoop of vanilla ice cream.
Pair with Coffee or Tea: This cake pairs beautifully with your favorite warm beverages, making it the perfect treat for afternoon tea or coffee breaks.
Add Nuts or Chocolate Chips: For added texture, consider folding in chopped nuts (like walnuts or pecans) or chocolate chips into the batter before baking.
Conclusion
Buttermilk Pumpkin Pound Cake is a delightful way to celebrate the flavors of fall. With its moist texture and rich taste, it’s a cake that will quickly become a favorite at any gathering. Whether enjoyed as a dessert or a sweet breakfast treat, this cake is sure to bring warmth and joy to your table. So, gather your ingredients and bake up a batch—your taste buds will thank you!
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