Maple Glazed Pumpkin Pound Cake
This glazed pumpkin pound cake has all the buttery flavor and texture of a traditional pound cake, with a pumpkin and maple twist!
What You’ll Need
Instructions
- Line 9×5 loaf pan (or 8.5 X 4.5) with parchment paper, leaving 1-2 in. overhang on the sides.
- Preheat oven to 350F (177C). Move an oven rack to the lower 1/3 of the oven (right under the middle rack level).
- Whisk together flours, pumpkin spice, baking powder and salt. Set aside.
- In a stand mixer with paddle attachment, beat/cream butter on low for 1 minute. Increase to medium speed for 4-6 additional minutes, until butter is lighter and fluffier. Scrape down the sides of the bowl as needed.
- Beat the butter with the sugar by slowly streaming in sugar. This whole step should take 1-2 minutes. Once all the sugar has been added, beat/cream the sugar and butter together for an additional minute. Sugar should be mostly dissolved into the butter at this point.
- Slowly add eggs to the butter and sugar. Add one egg at a time, beating on low until it fully incorporates before adding the next.
- Beat in the vanilla extract. Beat an additional minute on low speed. Scrape the sides and bottom of the bowl. Switch to a large spatula, or spoon. The next steps will be done by hand.
- Combine pumpkin and wet ingredients. Fold in dry ingredients to wet mixture slowly.
- Gently scoop the batter into the prepared loaf pan. Using a small offset spatula or spoon, level and smooth the batter into the corners and across the pan.
- Bake at 350F (177C) for 60-70 minutes ( in the lower 1/3 of the oven). Check the top. It should be golden, but not burned. There should also be a large crack in the center of the cake. This is where the steam escapes and is perfect!
- Cool in pan for 20 minutes. Remove from pan and cool an additional 40 minutes (1 hr total).
