What’s Thanksgiving (or Fall for that matter) without a little pumpkin? This year I wanted to do something a little different, yet still have that iconic autumn fruit on the menu. I normally make a pie, tart or cheesecake, but this year I thought it would be fun to make a Pumpkin Pound Cake and I was very happy with the results!
The pumpkin gives the cake a moist and substantial texture, while the mix of sugars adds a nice complex sweetness that pairs perfectly with the pumpkin and sour cream. This is a very easy cake to put together, yet a delicious alternative to the traditional pumpkin treats. If you’re a pumpkin fan then this is the cake for you!
What You’ll Need:
2 sticks of butter softened
2 cups of mashed pumpkin
1/2 cup of sour cream (Note: I used the light variety)
2 cups of organic cane sugar
1 cup of natural brown sugar
1/2 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of sea salt
3 cups of unbleached all purpose flour
Preheat oven to 325 F.
Add butter, pumpkin, sour cream, sugars, baking soda, baking powder and sea salt to a mixer and mix until completely smooth. Slowly add flour and mix until just mixed. Add eggs two at a time and mix until completely incorporated.
You can add the batter to loaf pans that have been sprayed with non-stick spray or a Bundt pan. I prefer the Bundt pan. Pour batter into prepared pan(s) and bake for 50-75 minutes until cakes stick done.
Let cool and then remove from pan. Slice and serve plain or with whipped cream.
Notes: You could add in 1-2 teaspoons of cinnamon if you liked and/or perhaps some nutmeg.