Go Back
No ratings yet

Pumpkin Spice Pound Cake

Print Recipe Pin Recipe

Ingredients
 

  • 1 cup unsalted butter, room temperature
  • 2 1/2 cups sugar
  • 1 cup sour cream, room temperature
  • 1 1/2 teaspoon vanilla
  • 3/4 cup pumpkin puree
  • 5 eggs, room temperature
  • 3 cups flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons Provenzano's Market Pumpkin Pie Spice

Maple Spiced Glaze (if you like a lot of glaze, you may want to double this amount)

  • 1¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon real maple syrup
  • ½ teaspoon Provenzano's Market pumpkin pie spice
  • 1-2 tablespoons half and half or milk

Equipment

large bundt pan

Instructions
 

  • Preheat oven to 325 degrees
  • Cream the butter and sugar together until light a fluffy
  • Stir in the eggs one at a time while the mixer is running, making sure each egg incorporates well into the butter and flour
  • Scrape down the sides of the bowl to make sure everything combines well
  • In another bowl, combine the sour cream, pumpkin puree, and vanilla
  • In another bowl, whisk together the flour, baking soda, baking powder, and pumpkin pie spice
  • With the mixer on low, add in 1/3 of the flour, then 1/2 of the sour cream mixer, then another 1/3 of the flour, the last half of the sour cream mixture, then finish with the flour mixture
  • Careful not to over-mix, but make sure everything is well incorporated by scraping down the sides of the bowl to make sure everything is mixed in
  • Butter and flour a bundt pan by coating the pan with butter, then covering it with flour, and mixing it around the pan until it is evenly coated with flour, flip over and tap off the excess flour
  • ***Note: I have also found that simply using cooking spray on my pan works well also. I have done both, and either one works. It will depend on your pan.
  • Bake at 325 degrees for 60-70 minutes, or until you can insert a toothpick in the center and it will come out clean
  • Let the poundcake cool for about 15 minutes in the pan, and then carefully flip it out onto a cooling rack
  • Once the pound cake cools completely, add the glaze
  • Measure the powdered sugar and pumpkin pie spice into a bowl
  • Pour in the vanilla, maple syrup, and milk while whisking to combine
  • Once thoroughly mixed, it can be drizzled over the scones; if you want more precise lines, pour the icing into the corner of a small ziplock bag
  • Cut the tip of the corner of the bag and drizzle the icing over the cooled pound cake
  • *You can also simply use a spoon to drizzle the icing over the pound cake
  • Note; if the glaze is too thin, add more powdered sugar, if it is too thick, add a touch more half and half

Notes

*This can be made with a stand mixer or a hand mixer
Author: admin