Wednesday, February 11, 2009

Pumpkin Pound Cake

I went on a baking/cookie extravaganza this past weekend. My house was clean, laundry was done, I didn't know what to do with my time. So I decided to bake. I had cleaned out the lazy susan and came across 4 cans of pumpkin. I went to my trusty word document that had my "to-bake" items on it & found Pumpkin Pound Cake w/buttermilk glaze.

Now this pumpkin bread/pound cake has a funny story. I'll tell you it at the end.

Ok I didn't want the cake part so I decided to make it in a loaf pan. For some reason this makes me think its ok to eat it for breakfast. Secondly I didn't want the glaze so I left that part of the recipe out. I had high hopes for this recipe. The banana bread I made a few weeks ago called for Buttermilk & it was FABULOUS!

Pumpkin Pound Cake with Buttermilk Glaze
Cooking spray
1 tablespoon all-purpose flour
1 (15-ounce) can pumpkin
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 cup butter, softened
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour (about 13 1/2 ounces)
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

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

Preheat oven to 350°.

To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.

Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.

To prepare glaze, combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil. Cook 1 minute or until thick, stirring constantly; remove from heat. Drizzle cake with glaze.

I knew this would take longer to cook, it was more like 75-80 minutes. I think I should have turned the temp down to 325 after 60 minutes & let it cook for an additional 30 minutes. It was a little gooey but still super tasty.

Now the funny part. I was baking at about 7am on a Saturday. I cant sleep in anymore with this baby. I get too uncomfortable. Well I must have been half asleep because for whatever reason I used 2 sticks of butter. Only I didn't realize I had used 2 sticks until later in the afternoon when I made cookies. Said cookie recipe called for 1/2 cup of butter, when I set the stick on the counter, I saw the conversion thing on the side. You know, the one that says 8 Tbsp=1/2 cup=1 stick. I dug the recipe out of the trash & re-read it. I wasn't going to say anything to the hubs but I thought it was too funny to keep to myself. Needless to say, the center of the pumpkin bread is not really edible.


Joelen said...

This sounds wonderful and I like that you used pumpkin. It's a great ingredient all throughout the year. The glaze sounds wonderful too!

elly said...

This looks really good. I love pumpkin anything. As for the butter...well, I have done that with scones before. It called for one stick and in my head I thought "1 cup." Can't complain...they were mighty tasty :)