Pumpkin Buttermilk Pound Cake
User Reviews
5
Pumpkin Buttermilk Pound Cake
Description
This Pumpkin Buttermilk Pound Cake combines traditional pound cake richness with autumnal flavors. The cake batter is built from a blend of all-purpose flour and spices—ground ginger, cinnamon, nutmeg, cloves—infused with pure pumpkin puree. Buttermilk and bourbon add moisture and depth, while butter, vegetable oil, dark brown sugar, and eggs create a tender, rich crumb. The batter is mixed carefully then baked in a generously greased 10- to 12-cup tube pan at 350°F until set.
After baking, the cake is topped with a caramel icing made from brown sugar, butter, milk, powdered sugar, vanilla, and salt. Chopped walnuts add an extra layer of texture and optional rosemary-roasted nuts can be substituted. The spices provide warm notes without overpowering the pumpkin, and the icing adds a smooth, sweet finish.
The cake is best enjoyed after resting at least a day, allowing flavors to meld. It can be stored un-iced at room temperature for up to two days or frozen with or without icing for up to a month. The bourbon is optional; omitting it will not negatively affect the cake’s moistness or flavor substantially. Walnuts can be prepped and stored ahead to simplify assembly.
Ingredients
Ingredients for the cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon nutmeg freshly grated
- ⅛ teaspoon cloves ground
- ¾ cup buttermilk
- 3 tablespoons bourbon cognac or rum*
- 1-½ teaspoon vanilla extract pure
- ½ cup butter softened
- ½ cup vegetable oil
- 2-½ cups dark brown sugar packed
- 4 egg at room temperature, large
- 1 15- oz. pure pumpkin puree 2 cups, can
Ingredients for the caramel icing:
- 1 cup brown sugar
- ½ cup butter
- 5 tablespoons milk
- 1 cup powdered sugar
- 1 teaspoon vanilla
- salt a pinch
- ½ cup walnuts These are optional. You can also make them without the rosemary, rosemary-roasted with honey
Instructions
- Heat the oven to 350°F. Generously spray a 10- to 12-cup tube pan (the kind without a removable bottom) with baking spray. Rub all over with a paper towel, then spray lightly one more time.
- In a medium bowl, combine the flour, baking powder, ginger, cinnamon, salt, baking soda, nutmeg, and cloves. In a measuring cup, combine the buttermilk, bourbon, and vanilla.
- In a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 5 minutes. Slowly and gradually add the oil, beating until combined. Add the brown sugar. Increase the mixer speed to high and beat, scraping down the sides of the bowl as needed, until light and fluffy, about 4 minutes. Add the eggs one at a time, beating well on medium-high speed after each addition. Beat in the pumpkin.
- Slowly pour in the buttermilk mixture, and mix until combined. Gradually add the dry ingredients to the batter, mixing just until combined. Scrape the batter into the prepared pan, smooth the top, and tap the pan on the counter once or twice to settle the batter.
- Bake until a wooden skewer inserted into the center of the cake comes out with just a few moist crumbs clinging to it, 45 to 60 minutes. Cool the cake in the pan for 10 to 15 minutes, invert the cake onto a rack, removing the pan, and cool completely, at least 2 hours.
- For the icing, combine the sugar, butter, milk and salt in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly, and cook for 3 minutes.
- Remove from the heat and add vanilla extract. (At this point, the icing will be the consistency of thick syrup.) Use an electric mixer on medium speed and beat for about 1 minute.
- Add powdered sugar and beat again till smooth. If needed, add more milk to make an icing that can easily be drizzled.
- When cake is cooled, slowly spoon icing over cake and allow to drip down the sides, pooling a bit on your cake plate.
- Top with walnuts, if desired, before icing hardens.
Notes
- Omitting the bourbon is fine; add extra vanilla instead for flavor if desired.
- Walnuts can be pre-toasted and stored up to one week in an airtight container before icing.
- For best results, bake the cake at least one day before serving to allow flavors to develop fully.
- Un-iced cake can be stored wrapped at room temperature up to 2 days.
- The cake freezes well iced or un-iced for 3-4 weeks; wrap tightly after initial freezing.
- Toast plain walnuts or pecans as alternatives to the sugared walnut topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 61g | 20% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 288mg | 12% |
| Potassium | 190mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 3880IU | 78% |
| Vitamin C | 1mg | 1% |
| Calcium | 82mg | 8% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
