Pumpkin Pound Cake with Maple Glaze

This pumpkin cake is very similar to the one I posted 2 weeks ago, but this is a pound cake. For those who don’t know, pound cakes are very dense and rich because there is a pound of each 4 main ingredients; flour, sugar, eggs and butter. Also, I used a maple glaze instead of the cinnamon cream cheese frosting. That would be way too rich on a pound cake. But the glaze takes this cake over the top! Seriously, Starbucks worthy. I don’t know what it is about Starbucks’ baked goods, but oh my gosh, they are delicious! So fresh and I think better than any other bakery. They have THE best blueberry muffins I’ve ever had, hands down. I need to get that recipe. But anyway, back to fall. Let’s go make a pumpkin pound cake!

Side thought- I have a thing for Bundt cakes, too. Again, not sure what it is. The shape maybe? And they feed a lot of people so they’re perfect for a party or special gathering.

What you will need:

Bundt cake pan that is greased and floured

For the cake:

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
1 cup unsalted butter at room temperature
3/4 cup granulated sugar
1 cup packed light brown sugar
5 large eggs
1 can (15 ounces) pureed pumpkin
1 1/2 teaspoon vanilla extract

For the glaze:

4 tablespoons unsalted butter
3 tablespoons maple syrup
3 tablespoons heavy whipping cream (or milk since that’s all I had)
3/4 cup powdered sugar

To make cake:

Preheat oven to 325 degrees fahrenheit. In a large bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.

In another large bowl (or bowl of your electric mixer), beat butter and both sugars until soft and creamy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla.

Slowly add in the dry ingredients, beating until well incorporated. The batter will be thick. Spoon into prepared Bundt pan and bake for 55-60 minutes. Cool for at least 15 minutes before inverting onto serving plate. Let cool completely before glazing.

Here’s the cake naked!

To make the glaze:

In a small saucepan, combine butter, maple syrup and cream or milk. Bring to a boil. Continue to boil for 1 minute. Remove from heat and sift in the powdered sugar. Whisk until smooth and let cool for 15-20 minutes until slightly thickened. Drizzle over the cooled cake.

Slice and enjoy! So gorgeous 🙂


2 thoughts on “Pumpkin Pound Cake with Maple Glaze

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