Buttermilk Pumpkin Pound Cake: A Fall Favorite

Introduction

There’s something incredibly comforting about the aroma of pumpkin spice wafting through the house, especially when it’s time to celebrate the fall season. The Buttermilk Pumpkin Pound Cake has become a beloved family recipe in our home. Each bite is rich, moist, and packed with that delightful pumpkin flavor, making it perfect for everything from holiday gatherings to cozy afternoons with a cup of tea. My family can’t get enough of it—every time I make it, I’m greeted with smiles and requests for seconds. The optional glaze adds just the right finishing touch, making it a treat that’s as visually appealing as it is delicious.

Ingredients

For the Cake:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 4 large eggs
• 1 cup canned pumpkin puree
• 1 cup buttermilk
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

For the Optional Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Instructions

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.

1. Cream Butter and Sugars:

• In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.

1. Add Eggs and Pumpkin:

• Beat in the eggs one at a time, ensuring each egg is well incorporated before adding the next. Mix in the pumpkin puree and vanilla extract until combined.

1. Combine Dry Ingredients:

• In another bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

1. Mix Wet and Dry Ingredients:

• Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined; be careful not to overmix.

1. Pour into Pan:

• Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.

1. Bake:

• Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

1. Cool:

• Allow the cake to cool in the pan for 10 minutes. Then, invert the cake onto a wire rack to cool completely.

1. Optional Glaze:

• In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake before serving.

Nutrition Facts

• Servings: 12
• Calories per serving: 350 kcal

Preparation Time

• Prep Time: 20 minutes
• Cooking Time: 55-60 minutes
• Total Time: About 1 hour 20 minutes (plus cooling time)

How to Serve

• Serve slices of the pound cake as a dessert or snack.
• Pair with whipped cream or a scoop of vanilla ice cream.
• Enjoy with coffee, tea, or apple cider for a cozy treat.
• For a special touch, add chopped nuts or chocolate chips to the batter before baking.

Additional Tips

1. Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for easier mixing.
2. Pumpkin Purée: Use pure pumpkin purée (not pumpkin pie filling) for the best flavor and texture.
3. Don’t Overmix: Overmixing can lead to a dense cake; mix just until ingredients are combined.
4. Check for Doneness: Ovens may vary, so check your cake a few minutes before the suggested baking time.
5. Storage: Keep the cake covered at room temperature for up to three days or in the fridge for up to a week.

Recipe Variations

• Spiced Pumpkin Cake: Add a pinch of cloves or allspice for an extra layer of flavor.
• Chocolate Chip Pumpkin Cake: Fold in ½ cup of chocolate chips for a delightful chocolate-pumpkin combination.
• Nutty Addition: Mix in ½ cup of chopped walnuts or pecans for added crunch and flavor.
• Gluten-Free Version: Substitute all-purpose flour with a gluten-free flour blend.
• Dairy-Free Option: Use coconut oil or a dairy-free butter substitute and non-dairy milk for the buttermilk.

Serving Suggestions

• Serve as a dessert for Thanksgiving dinner or fall gatherings.
• Slice and serve with coffee during brunch or afternoon tea.
• Package slices in cellophane bags tied with twine as homemade gifts for friends and family.

Freezing and Storage

• Freezing: The pound cake can be frozen for up to three months. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. Thaw at room temperature before serving.
• Storing: Store leftover cake in an airtight container at room temperature for up to three days. If frosted, store in the refrigerator.

FAQ Section

1. Can I use fresh pumpkin instead of canned?
Yes, but you’ll need to cook and puree the pumpkin first. Make sure it’s well-drained to avoid excess moisture.

2. What can I substitute for buttermilk?
You can use milk with a tablespoon of vinegar or lemon juice added, or plain yogurt thinned with a little water.

3. How do I know when the cake is done?
A toothpick inserted into the center should come out clean or with just a few moist crumbs.

4. Can I make this cake ahead of time?
Yes, this cake keeps well and can be made a day or two in advance.

5. Is this cake suitable for freezing?
Absolutely! Just make sure it’s wrapped tightly before freezing.

6. How should I store the cake?
Keep it covered at room temperature for up to three days or refrigerate it for up to a week.

7. Can I use a different pan?
Yes, you can use a loaf pan or smaller Bundt pans, but adjust the baking time accordingly.

8. What can I add for extra flavor?
Consider adding chocolate chips, nuts, or even a layer of cream cheese filling for added richness.

9. Can I omit the glaze?
Certainly! The cake is delicious on its own without the glaze.

10. How can I make this cake more festive?
Top with whipped cream, caramel sauce, or serve it alongside spiced apple cider.

Conclusion

The Buttermilk Pumpkin Pound Cake is a delightful way to celebrate the flavors of fall. Its moist texture, rich pumpkin flavor, and warm spices make it a comforting treat that brings everyone together. Whether enjoyed plain or drizzled with a sweet glaze, this cake is sure to impress family and friends alike. So gather your ingredients, preheat the oven, and treat yourself to this delicious cake that captures the essence of the season. Happy baking!

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