Delicious Pumpkin Pound Cake Recipe – Moist & Perfect
Ah, autumn – the season of warm colors, cozy sweaters, and of course, pumpkin spice everything! As a chef specializing in British cuisine, I can say confidently that there’s nothing quite as comforting and delicious as a homemade pumpkin bundt cake. But not just any pumpkin bundt cake… This one is moist, tender, loaded with warm spices such as nutmeg and cinnamon, and topped with a delectable cream cheese glaze and toasted walnuts.
Whether you’re having a fall family gathering, want to bake something special for Thanksgiving, or simply want to indulge in the ultimate pumpkin dessert, this recipe will definitely earn you some compliments. Trust me when I say that your guests will be begging for the recipe after having a slice (or two!) of this heavenly pound cake.
But don’t take my word for it; let’s jump right into the ingredient list and see what makes this easy pumpkin bundt cake so irresistible.
Why You’ll Love This Recipe
Attention all pumpkin lovers! Get ready to treat your taste buds to a deliciously moist and tender Pumpkin Pound Cake with a Cream Cheese Glaze and Toasted Walnuts. This recipe is the perfect addition to your fall baking repertoire, and I promise that you will absolutely love it.
Firstly, this cake is bursting with pumpkin flavor and all the warm spices of fall – cinnamon, nutmeg, ginger, and cardamom. Each bite is like a cozy hug on a chilly autumn day. The pumpkin puree creates a tender crumb, which pairs perfectly with the creamy tanginess of the cream cheese glaze.
Secondly, the toasted walnuts add an irresistible crunch to every bite. They give a nutty flavor that perfectly complements the pumpkin spice in this cake. Not only do they add texture, but they also provide a healthy source of omega-3 fatty acids that are essential for good heart health.
Lastly, this recipe is extremely versatile. It can be served as a dessert or as a afternoon snack with some tea or coffee. You can even toast up a slice for breakfast! It’s perfect for any occasion – from Thanksgiving to Christmas – and sure to be enjoyed by everyone who takes a bite.
In conclusion, you’ll love this recipe because it’s easy to make, packed with delicious flavors, healthy nutty goodness, and versatility that demands attention. Trust me – this Pumpkin Pound Cake with Cream Cheese Glaze and Toasted Walnuts is surely going to become your go-to dessert this fall season.
Ingredient List
Before we dive into the recipe’s how-to, let’s take a look at the ingredients needed to create this moist and tender Pumpkin Pound Cake with a Cream Cheese Glaze and Toasted Walnuts. Prepare yourself for the warm, comforting spices of ground cinnamon, ground ginger, ground cardamom, and ground nutmeg – perfectly complementing the rich flavors of solid-pack pumpkin, brown sugar, granulated sugar, butter, and eggs. You will also need baking soda, baking powder, and a pinch of salt to ensure the perfect rise and texture. For the cake flour, it’s best to use all-purpose flour which is readily available in your pantry or can be easily purchased from most grocery stores. The cream cheese frosting is made with a rich blend of cream cheese, unsalted butter, and powdered sugar. Finally, toasted walnuts, where their nuttiness adds crunch as well as a depth of flavor to this impressive bundt cake.
The Recipe How-To
Now that we’ve talked about why you’ll love this Pumpkin Pound Cake With a Cream Cheese Glaze and Toasted Walnuts recipe, it’s time to get into the nitty-gritty of how to make it. And as a chef specializing in British cuisine, I can assure you that this cake recipe is the perfect combination of timeless flavors and textures.
Preparing the Batter
Before starting, preheat your oven to 350°F (175°C) and grease a 10-cup bundt pan with unsalted butter. In a large mixing bowl, whisk together 3 cups all-purpose flour with 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg and ¼ teaspoon ground cardamom.
In another bowl, use an electric mixer to cream together 1 cup unsalted butter with 1 cup granulated sugar and 1 cup brown sugar until light and fluffy. Beat in four eggs, one at a time and then mix in one can (15 ounces) of solid pack pumpkin along with 1 teaspoon vanilla extract.
Gradually add the dry ingredients into the wet mixture, incorporating them completely before adding more. Be careful not to overmix the batter as this can lead to dense cake texture. Pour the moist tender batter into the prepared bundt cake pan.
Baking and Frosting
Place the bundt pan in the center of the oven and bake for around one hour or until a toothpick inserted comes out clean. Once baked remove from oven and let cool on wire rack for couple minutes. Invert onto cake plate let cool completely before pouring three ingredient glaze over top.
To prepare the Cream Cheese Glaze: beat together softened cream cheese along with powdered sugar until combined thoroughly then add vanilla extract add milk slowly while beating on low speed until desired consistency is reached.
To Finish
Once you’ve prepared the Cream Cheese Glaze, slowly pour over the top of the pound cake making sure it’s evenly distributed. Then, top with toasted walnuts and eat as is or pair it with a scoop of vanilla ice cream for an extra creamy treat.
Substitutions and Variations
Don’t have any walnuts on hand or want to mix things up a bit? Try substituting pecans or almonds for the walnuts in this recipe. You could also swap out the raisins for another dried fruit like cranberries or apricots.
For a gluten-free option, simply replace the all-purpose flour with a gluten-free flour blend of your choice. Betty Crocker’s gluten-free yellow cake mix can also work as a substitute for the all-purpose flour in this recipe.
You can also experiment with different spices to add some variety to this pumpkin pound cake. Try replacing the ground cardamom with allspice or cloves, or use pumpkin pie spice instead of cinnamon, nutmeg, and ginger.
Another variation is to add chocolate chips or cocoa powder to make a decadent pumpkin chocolate chip cake. Similar to chocolate chips, other additions like chopped apples or pears can also create a delicious fruit-themed twist to this cake.
Finally, if you’re feeling adventurous, try making a pumpkin bundt cake with a cheese filling. Simply make the cream cheese filling by combining cream cheese, sugar, and vanilla extract in one bowl and then adding it between two layers of pumpkin batter in your bundt pan.
No matter what variation you choose, make sure to keep an eye on your bake times for accurate results!
Serving and Pairing
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The pumpkin pound cake with cream cheese glaze and toasted walnuts is a versatile dessert that can be served in a variety of ways. Whether you choose to eat it alone or pair it with other dishes, this recipe is sure to delight your taste buds.
One option is to serve this cake on its own as a standalone dessert. The moist and tender pound cake, infused with pumpkin spice, is complemented nicely by the rich cream cheese frosting and crunchy toasted walnuts. It’s perfect for fall gatherings or holiday parties.
If you’re looking for something more adventurous, consider pairing this cake with other flavors. For example, you could serve it alongside a cup of hot apple cider or spiced tea for a warm and comforting combination. Alternatively, you could try pairing it with vanilla ice cream or whipped cream for an indulgent treat that’s sure to satisfy your sweet tooth.
For those who enjoy baked goods in the morning, this pumpkin bundt cake makes an excellent breakfast item. Served with a piping-hot cup of coffee, it’s a delicious way to start your morning routine.
Regardless of how you choose to serve it, this pumpkin pound cake is sure to please. Its rich flavors and moist texture make it a popular choice for any occasion, whether it’s an elegant dinner party or a casual weekend gathering. So why not give this recipe a try and see how it fits into your culinary repertoire?
Make-Ahead, Storing and Reheating
This pumpkin pound cake with cream cheese glaze and toasted walnuts is perfect for making ahead of time for a special occasion or event. The cake can be baked up to a day beforehand, then stored in an airtight container at room temperature until ready to serve.
If you want to make the cake further in advance, it can also be frozen. Simply bake and cool the cake completely, then wrap it tightly in plastic wrap and foil before slipping it into a freezer bag. The cake will stay fresh in the freezer for up to 3 months.
To reheat the cake, allow it to thaw at room temperature if frozen, then place it on a baking sheet and cover with foil. Heat it in a 350°F oven for 10-15 minutes or until warmed through.
I recommend storing any leftover cake in an airtight container at room temperature for up to 3 days. You can also store the cake in the refrigerator if you prefer, but keep in mind that refrigeration may cause the cake to dry out more quickly.
When you’re ready to serve any leftover cake, I recommend microwaving each slice on low power for about 20 seconds or until warmed through. This will help restore that incredibly moist and tender texture that makes this pumpkin pound cake so irresistible.
Tips for Perfect Results
To create the perfect pumpkin pound cake with cream cheese glaze and toasted walnuts, there are a few things to keep in mind. Here are some tips for achieving a moist and tender cake:
1. Use room temperature ingredients: Make sure all your ingredients, including eggs, butter, and cream cheese, are at room temperature before starting. This will help them incorporate better and result in a smoother batter.
2. Don’t overmix: Mix the ingredients until just combined. Overmixing can result in tough and dry cake.
3. Measure accurately: Follow the measurements exactly as written in the recipe. Too much flour or not enough sugar can throw off the balance and change the texture of your cake.
4. Combine dry ingredients separately: Before adding dry ingredients to wet ingredients, mix them together separately. This ensures even distribution of spices like ground cardamom, ginger, nutmeg, cinnamon, salt, baking soda, and baking powder.
5. Make a well in the center of dry ingredients: Once you’ve mixed dry ingredients together, make a well in the center before adding wet ingredients such as eggs and pumpkin solids.
6. Toast walnuts before adding them to batter: Toasting walnuts enhances flavor by bringing out their nutty aroma and making them extra crunchy when added to batter.
7. Apply glaze when cake is cool: For best results, apply glaze after cake has had time to cool completely. The glaze will adhere better and not melt into the warm cake.
8. Let cream cheese soften: Leave cream cheese out on the counter for at least an hour or two before preparing frosting or glaze so it can reach room temperature and be easier to mix properly.
By following these tips, you’ll have bakery-quality pumpkin pound cake with a delicious cream cheese glaze and crunchy toasted walnuts every time you bake!
Bottom Line
And there you have it, the perfect pumpkin pound cake recipe to impress any guest or satisfy any craving. This recipe is easy to make and yields incredible results. The cream cheese glaze and toasted walnuts add a dynamic flavor and texture that keeps people coming back for more. I implore you to try this recipe and see for yourself how delicious British cuisine can be. Don’t be intimidated by the ingredient list or the seemingly complicated instructions – follow each step carefully and trust the process. You’ll be amazed at how simple it is to create such a moist and flavorful cake. So go ahead, give it a whirl – your taste buds won’t regret it!
Pumpkin Pound Cake With a Cream Cheese Glaze and Toasted Walnuts Recipe
Ingredients
Batter
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 8 ounces butter, room temperature (2 sticks)
- 3/4 cup packed brown sugar
- 1 cup granulated sugar
- 1 tablespoon bourbon whiskey or 1 1/2 teaspoons vanilla
- 5 large eggs
- 1 (15 ounce) can solid pack pumpkin
- 1 cup dark plump raisins (optional)
Glaze
- 4 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 1/4 cup unsalted butter, room temperature
- 1/2 teaspoon vanilla
- 1 cup walnuts, toasted and chopped
Instructions
- Batter:.
- Preheat oven to 325°F; position rack in lower third of oven.
- Grease and flour a 10-inch tube pan or a 12-cup Bundt cake pan. Set aside.
- In a medium mixing bowl, combine flour, baking powder, soda, salt, and spices; set aside.
- In a large mixing bowl, use an electric mixer to cream the butter. Add the sugars a half-cup at a time beating well after each addition. Beat in Bourbon whiskey or vanilla and continue beating for about 3 minutes - until light and fluffy (scrape the bowl often while mixing).
- Beat the eggs with a fork in a small bowl; add to sugar mixture, one-fifth at a time. With your rubber spatula, scrape down sides of bowl as you mix.
- Add pumpkin and beat on medium speed until smooth. Reduce speed to low and slowly beat in the dry ingredients until smooth and well blended. Using a wooden spoon, stir in the raisins (optional).
- Spoon batter into the prepared pan. Gently spread batter evenly around pan. Bake for 55 minutes, or until a wooden toothpick comes out clean when inserted into the center.
- Cool for 15 minutes; remove from pan onto a serving plate. Cool completely.
- Glaze:
- Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Drizzle glaze over cake and sprinkle with walnuts. Serve warm or at room temperature.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.