Forget pumpkin piethis pumpkin pound cake deserves just as much attention in the fall.
The latest recipe we’re adding to the lineup is this gorgeous pumpkin pound cake.
Southern-favorite pecans add a hint of crunch to break up the tender cake.
Credit:Antonis Achilleos; Prop Stylist: Claire Spollen; Food Stylist: Margaret Dickey
Learn how to make pumpkin pound cake.
Pair with a cup of coffee or a scoop of vanilla ice cream for a decadent treat.
Additionally, avoid over-beating your eggs to prevent a souffle effect in your cake.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Freeze in slices (for easy grabbing) for up to three months for longer storage.
Bring to room temperature before serving.
Coat a 12-cup Bundt pan with baking spray.
Credit:Antonis Achilleos; Prop Stylist: Claire Spollen; Food Stylist: Margaret Dickey
Add batter to pan:
Spoon batter into prepared pan, and spread into an even layer.
Let cool in Bundt pan on wire rack, 15 minutes.
Remove cake from pan:
Loosen sides of cake gently with an offset spatula.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Invert cake onto wire rack, and let cool completely, about 1 hour, 30 minutes.
Add powdered sugar to butter mixture and whisk until smooth, about 15 seconds.
Let glaze cool at room temperature for 15 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add glaze to cake:
Pour cooled glaze over cake, and sprinkle with pecans.
Let stand at room temperature until glaze is set, about 15 minutes, before serving.
When purchasing pumpkin puree, be sure to choose 100 percent pure pumpkin.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Pumpkin pie filling contains sweeteners and spices that would affect the outcome of the recipe.
you could substitute the canned pumpkin withhomemade pumpkin puree.
Note that using fresh puree may alter the final color, texture, and flavor of the cake.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Caitlin Bensel; Food Stylist: Torie Cox.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
