Pumpkin Whisper Pound Cake
Baking With Pumpkin: From a Not-So-Pumpkin-Loving Person
I am not a big pumpkin lover so go ahead and picture me rolling my eyes at all the advertisements for the pumpkin inspired latte that is lurking in every cafe from here to infinity. I enjoy pumpkin pie, Pumpkin whoopie pies, pumpkin rolls and pumpkin crunch cake but I don’t prefer to have it in everything I eat or drink. My list was pretty long but I think nearly everything we eat or drink on a daily basis can be made to have pumpkin flavor and be bright orange in color. It’s just not my thing, but that means more for you! YAY!
By Thanksgiving I’ll run away screaming if I hear a word that even starts with a “p” or sounds like “pu”.
I do believe that, like squash, pumpkin can be good and even good for us when used the way I like it. Hee hee. The guys in my house are not huge pumpkin lovers but Tay loves pumpkin as long as it comes in a can and she doesn’t have to smell it being scraped and steamed. I can’t say I blame her.
I found a pumpkin pound cake recipe and decided to test it out and see if I could make it less pumpkinny while still celebrating the fall favorite. It turned out extremely well.
Pumpkin Whisper Pound Cake in Bundt Cake Form
Moist and rich with a hint of pumpkin and the comforting flavor of the pumpkin pie spices. Indulgent and easy to excuse a second- dare I say even a third piece? Try this on your so-so pumpkin eaters and see what they say.
I think I like pound cake baked in a bundt cake pan. There’s more of it to share!
What is your level of pumpkin love? On a scale of 1-10. Oh and if you want more than a whisper of pumpkin flavor, you can find the full pumpkin recipe here along with a recipe for glaze similar to the one I used.
- 1½ cups unsalted butter at room temperature
- 2 cups of sugar
- 6 eggs at room temperature
- ½ tsp. alaea Hawaiian sea salt
- ½ cup canned pumpkin
- ¼ cup Greek yogurt at room temperature
- ¾ cup milk at room temperature
- 1½ tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. pumpkin pie spice
- 3¾ cups all purpose flour
- Preheat your oven to 350 degrees. Butter and flour a bundt cake pan, we cup size.
- Gather all of your ingredients and mix together flour, baking powder, baking soda and pumpkin pie spice. You’ll be needing this shortly.
- In a large mixing bowl combine butter and sugar until creamy. Scrape the bowl to incorporate all of the sugar with the butter and mix at medium speed.
- Add eggs one at a time and beat until well combined.
- Then add the pumpkin and Greek yogurt and beat until well combined.
- Gradually add the dry ingredients, alternate between the dry mixture and the milk and beat on low speed until well combined.
- Spoon the batter into your bundt pan and bake for 55 minutes or until a toothpick comes out clean when pushed into the center of the poundcake.
- Place pan on wire rack and cool for 10 minutes, then remove from the pan and cool fully on a wire rack.