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Buttermilk Pumpkin Pound Cake: A Fall Favorite


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  • Author: khaoula belabess
  • Total Time: 0 hours
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A moist and flavorful pound cake made with pumpkin puree and warm spices, perfect for fall gatherings. Drizzled with an optional glaze for a delightful finish!


Ingredients

Scale

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

  • Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
  • Cream Butter and Sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  • Add Eggs and Pumpkin: Beat in the eggs one at a time, then mix in the pumpkin puree and vanilla extract.
  • Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  • Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  • Pour into Pan: Pour the batter into the prepared Bundt pan and smooth the top.
  • Bake: Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool: Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  • 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.

Notes

  • Ensure your butter and eggs are at room temperature for easier mixing.
  • Use pure pumpkin puree, not pumpkin pie filling, for the best results.
  • Prep Time: 20 minutes
  • Cook Time: 55-60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 29g
  • Sodium: 236
  • Fat: 16g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 72mg