Autumn Elegance: Buttermilk Pumpkin Pound Cake
As the leaves start to turn and the air becomes crisp, there’s no better way to embrace the season than with a slice of Buttermilk Pumpkin Pound Cake.
This cake combines the rich, moist texture of classic pound cake with the warm spices and comforting flavor of pumpkin, making it a perfect treat for autumn gatherings or a cozy afternoon with a cup of coffee. The buttermilk adds a subtle tang that balances the sweetness, while the pumpkin brings a beautiful orange hue and moist crumb to every slice.
Seasonal Baking at Its Best
This Buttermilk Pumpkin Pound Cake is not just delicious—it’s a celebration of fall’s bounty and a nod to traditional baking.
The spices of cinnamon, nutmeg, and cloves evoke the quintessential flavors of the season, blending seamlessly with the pumpkin to create a cake that’s as aromatic as it is tasty. Let’s get baking and fill your kitchen with the scent of autumn.
Buttermilk Pumpkin Pound Cake
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 eggs
- 1 cup buttermilk
- 1 cup pumpkin puree
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
Directions:
- Begin by preheating your oven to 350°F (175°C). Properly preheating your oven ensures that the cake will bake evenly and rise properly.
- Grease and flour a 10-inch bundt pan. This will help prevent the cake from sticking and ensure it retains its beautiful shape when turned out.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This is crucial for creating a light texture in the pound cake.
- Add the eggs, one at a time, beating well after each addition to incorporate air and build structure in the batter.
- Mix in the buttermilk and pumpkin puree until well combined. The buttermilk enhances the cake’s moisture, while the pumpkin adds flavor and a lovely color.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. These dry ingredients impart the signature fall flavors and help the cake rise.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overmixing, which can lead to a dense cake.
- Stir in the vanilla extract for an extra layer of flavor.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. This long baking time allows the cake to cook thoroughly and develop a perfect crust.
- Allow the cake to cool in the pan for about 10 minutes. This helps the cake set and makes it easier to remove from the pan.
- Turn the cake out onto a wire rack and let it cool completely. This prevents the steam from making the cake soggy.
