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Pumpkin Pound Cake With Buttermilk Glaze: A Taste of Autumn

I can still remember the crisp October air of my childhood, the vibrant hues of pumpkins lining the porch, and the comforting aroma of pumpkin spice wafting from the kitchen. My grandmother, a true baking wizard, always had a pumpkin pound cake ready – its moist crumb and sweet glaze a symbol of the season’s warmth and joy. It wasn’t just a cake; it was a memory, a feeling, a tradition passed down with every delicious slice. This recipe is a tribute to her, a way to share that autumnal magic with you.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Servings: 16
Yield: 1 cake
Dietary Type: Vegetarian

Ingredients

Cake:

Cooking spray
1 tablespoon flour
1 (15 ounce) can pumpkin
3/4 cup sugar
3/4 cup packed dark brown sugar
1/2 cup butter, softened
4 eggs
1 teaspoon vanilla extract
3 cups flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk

Glaze:

1/3 cup fat-free buttermilk
1/4 cup sugar
2 tablespoons butter
2 teaspoons cornstarch
1/8 teaspoon baking soda

Equipment Needed

10-inch tube pan
Cooking spray
Measuring cups and spoons
Mixing bowls
Electric mixer
Whisk
Paper towels
Small saucepan
Wire rack

Instructions

Preheat your oven to 350°F (175°C). This is crucial for even baking, so don’t skip this step!
Prepare your 10-inch tube pan by lightly coating it with cooking spray and then dusting it with 1 tablespoon of flour. This ensures that your cake will release easily after baking. Tap out any excess flour.
This step is key to preventing a soggy cake: spread the 15 ounce can of pumpkin over 2 layers of paper towels. Cover with 2 additional layers of paper towels. Let stand for about 10 minutes to remove excess moisture. Scrape the drained pumpkin into a bowl.
In a large bowl, place the 3/4 cup granulated sugar, 3/4 cup packed dark brown sugar, and 1/2 cup softened butter. Beat with an electric mixer at medium speed for 3 minutes, or until well blended and fluffy. The creaming process incorporates air, resulting in a lighter cake.
Add the 4 eggs, one at a time, beating well after each addition. Incorporate the 1 teaspoon of vanilla extract and the drained pumpkin to the mixture and combine well.
In a separate bowl, combine the 3 cups of flour, 1 1/2 teaspoons of pumpkin pie spice, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Stir well with a whisk to ensure that all ingredients are evenly distributed. This is important for proper leavening and flavor.
Gradually add the flour mixture and 3/4 cup of fat-free buttermilk alternately to the sugar mixture, beginning and ending with the flour mixture. Be sure to mix until just combined. Overmixing can lead to a tough cake.
Spoon the batter into the prepared tube pan, spreading it evenly.
Bake for 55 minutes, or until a wooden pick inserted in the center comes out clean. Start checking for doneness around the 50-minute mark, as oven temperatures can vary. If the top is browning too quickly, loosely tent it with foil.
Cool the cake in the pan for 10 minutes on a wire rack. This allows the cake to set slightly, making it easier to remove from the pan.
Carefully remove the cake from the pan and cool completely on a wire rack. Make sure it’s completely cool before glazing, otherwise the glaze will melt right off!
While the cake is cooling, prepare the glaze. In a small saucepan, combine the 1/3 cup of fat-free buttermilk, 1/4 cup of sugar, 2 tablespoons of butter, 2 teaspoons of cornstarch, and 1/8 teaspoon of baking soda. Place over medium heat and bring to a boil, stirring constantly.
Cook for 1 minute, or until the glaze thickens, stirring constantly. Remove from heat.
Drizzle the cooled cake with the warm glaze. Let the glaze set before serving.

Expert Tips & Tricks

Room Temperature Ingredients: Using room-temperature butter and eggs helps to create a smoother batter and a more evenly baked cake.
Measuring Flour: Spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack the flour, resulting in a drier cake.
Spice it Up: Feel free to adjust the amount of pumpkin pie spice to your liking. For a more intense flavor, add a pinch of ground cloves or nutmeg.
Nutty Addition: Add 1/2 cup of chopped pecans or walnuts to the batter for added texture and flavor.
Prevent Sticking: Even with cooking spray and flour, tube pans can sometimes be tricky. After baking, try running a thin knife or spatula around the edges of the pan to loosen the cake before inverting it.

Serving & Storage Suggestions

This pumpkin pound cake is delicious served as is, but it’s also wonderful with a dollop of whipped cream or a scoop of vanilla ice cream. A warm cup of coffee or tea makes the perfect accompaniment.

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 2 months. Thaw overnight in the refrigerator before serving. To refresh, you can warm individual slices in the microwave for a few seconds.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	265.9 kcal	N/A
Calories from Fat	78 g	30%
Total Fat	8.7 g	13%
Saturated Fat	5 g	25%
Cholesterol	71.9 mg	23%
Sodium	218 mg	9%
Total Carbohydrate	43.1 g	14%
Dietary Fiber	0.8 g	3%
Sugars	23 g	N/A
Protein	4.4 g	8%

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose blend. You may need to add a binder like xanthan gum for best results.
Dairy-Free: Replace the butter with a dairy-free butter alternative, and the buttermilk with a mixture of non-dairy milk (such as almond or soy milk) and a tablespoon of lemon juice or vinegar. Let it sit for 5 minutes to curdle before using.
Spiced Applesauce: Substitute half of the pumpkin puree with spiced applesauce for a different flavor profile.
Maple Glaze: Swap out the buttermilk glaze for a maple glaze by combining maple syrup, powdered sugar, and a touch of vanilla extract.

FAQs (Frequently Asked Questions)

Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can! Roast the pumpkin until tender, then puree it. Be sure to drain any excess moisture before using it in the recipe.

Q: Why is it important to drain the pumpkin puree?
A: Draining the pumpkin puree removes excess moisture, which helps prevent the cake from becoming soggy.

Q: Can I make this cake ahead of time?
A: Absolutely! In fact, the cake often tastes even better the next day as the flavors meld together. Store it in an airtight container at room temperature.

Q: My cake sank in the middle. What did I do wrong?
A: This can happen if the oven temperature is too low or if the cake is underbaked. Make sure your oven is properly preheated and check for doneness with a wooden pick.

Q: Can I freeze this cake?
A: Yes! Wrap the cake tightly in plastic wrap and then in aluminum foil before freezing. Thaw it overnight in the refrigerator before serving.

Final Thoughts

I hope this Pumpkin Pound Cake recipe brings as much joy to your kitchen as it has to mine. It’s a simple yet comforting treat, perfect for sharing with loved ones during the cozy autumn months. Don’t be afraid to get creative with variations and substitutions, and most importantly, have fun! I’d love to hear about your baking adventures and any tweaks you make to the recipe. Happy baking!

Pumpkin Pound Cake With Buttermilk Glaze Recipe