The only thing better than one pumpkin pound cake is two, so today I’m sharing one base recipe with two variations. Pumpkin and buttermilk create an incredibly tender cake laced with warming spices; brown sugar crumbs or a cinnamon cream cheese glaze make tempting toppings. I couldn’t decide which version I liked more, so I simply ate the crumb-topped cake for breakfast and the glazed cake for dessert. Surely a logical decision!
One more variation: If you prefer mini cakes, divide the batter into three mini loaf pans and bake for 30 minutes – the mini size is ideal for sharing.
Pumpkin Pound Cake
1 1/2 cups flour
1 1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp nutmeg
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup unsalted butter, softened
1 cup sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 cup pure pumpkin
1/4 cup low-fat buttermilk, at room temperature
2 Tbsp light brown sugar
3 Tbsp flour
1/8 tsp cinnamon
3 Tbsp cinnamon mini baking chips
1 1/2 Tbsp unsalted butter, melted and slightly cooled
Cream Cheese Glaze
3 ounces reduced-fat cream cheese, softened
3 Tbsp powdered sugar
1/8 tsp cinnamon
1/2 tsp vanilla extract
1 Tbsp milk
Preheat oven to 350°F and spray an 8 x 4-inch loaf pan with nonstick spray. Whisk together flour, spices, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in egg and vanilla. Combine pumpkin and buttermilk in a small bowl. Reduce speed to low and add half of flour mixture, beating just to combine. Add pumpkin mixture, then finish with remaining flour mixture.
Pour batter into prepared pan; smooth top with an offset spatula (sprinkle with crumb topping if adding). Bake for 54 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs attached and cake springs back to the touch. Cool in pan on a wire rack for 10 minutes; carefully remove cake from pan and cool completely on wire rack. Store leftovers in an airtight container in the refrigerator up to 3 days.
For the crumb topping, combine brown sugar, flour, cinnamon, and cinnamon chips in a small bowl. Add melted butter and toss mixture with a fork until crumbly. For the cream cheese glaze, beat cream cheese with powdered sugar and cinnamon until smooth; add vanilla and milk and beat until combined. Spread glaze over cooled cake with an offset spatula.
Yield – 12 servings
Calories – 210 (crumb-topped cake), 200 (glazed cake)
Carbs – 35 (crumb-topped cake), 33 (glazed cake)