Pumpkin Pound Cake
User Reviews
5
Pumpkin Pound Cake
Description
This Pumpkin Pound Cake recipe blends softened butter, cream cheese, and sugar until fluffy, then incorporates eggs one at a time to create a dense yet smooth batter. A mixture of all-purpose flour, baking powder, salt, and pumpkin spice is folded in, followed by pumpkin puree, adding moisture and character. The batter is poured into a greased loaf pan and baked at 350°F (175°C) for about an hour until a toothpick inserted comes out clean.
While the cake cools, a white chocolate whipped ganache is prepared by melting white chocolate over simmering water, then combining it with heavy cream, butter, and powdered sugar. This ganache can be whipped and served alongside or over slices of the cake for added sweetness and creaminess.
The finished cake is tender and rich, with a classic pumpkin spice aroma balanced by the slight tang of cream cheese. It suits autumn gatherings or afternoon tea, offering a substantial slice to enjoy with coffee or milk.
Ingredients
Pumpkin Pound Cake:
- 1 butter room temperature, plus more for greasing the pan, stick
- 4 oz cream cheese room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin spice
- 12 oz pumpkin puree
- 3 cups sugar
- 5 egg room temperature, large
White Chocolate Whipped Ganache:
- 1/2 pound white chocolate chopped
- 1/2 cup heavy cream
- 1 tablespoons butter unsalted
- 1 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F. Grease a 10-inch or 9-inch loaf pan with butter and set aside.
- In a medium bowl mix together flour, baking powder, salt, pumpkin spice and set aside.
- In the bowl of an electric mixer, fitted with the wire whisk attachment, cream together butter, cream cheese and sugar on medium speed until fluffy. Add the eggs one a time, beating well after each addition. With the motor running on low, add the flour mixture followed by the pumpkin puree. Mix on low until combined.
- Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 15 minutes. Check for doneness by inserting a toothpick into the cake, it should come out clean.
- Once baked, cool the pound cake in the pan for 30 minutes before transferring onto a wire rack to cool completely.
- White Chocolate Whipped Ganache:
- In a medium bowl set over a medium saucepan of simmering water, melt the white chocolate. Remove from the heat and set aside. Discard the water from the sauce pan, add the heavy cream and butter to the saucepan and heat until the butter is melted and small bubbles appear around the edges.
- Whisk the hot cream mixture into the white chocolate. Lumps will start to appear, don't be afraid, continue to quickly mix until the mixtures combine and the lumps disappear. Set the bowl in a cool place for at least 1 hour.
- Once the ganache has cooled down, using a hand mixer or an electric mixer whisk in the powdered sugar. Once you did this, cool the mixture for a few minutes only and cover the cake with it.
- Keep ganache leftovers in the fridge. The ganache can be kept in an airtight container for up to two weeks. Before using, place in on the counter for two hours, since it will harden in the fridge
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 617 kcal
% Daily Value*
| Calories | 617kcal | 31% |
| Carbohydrates | 115g | 38% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 100mg | 33% |
| Sodium | 215mg | 9% |
| Potassium | 307mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 87g | 174% |
| Vitamin A | 5665IU | 113% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 148mg | 15% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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