Let’s start with this cake! It is technically called “pound cake” but does not follow the pound cake rules. The definition of a pound cake is “a rich cake containing one pound, or equal weights, of each main ingredient, usually flour, butter and sugar,” and this recipe does not meet this criterion. However, it has the amazing density of flavour and texture that a pound cake has.
INGREDIENTS
CREAM CHEESE FROSTING
1 teaspoon vanilla
1/3 cup buttermilk, at room temperature
2/3 cup powdered sugar
5 oz. cream cheese, room temperature
PUMP CAKE
1 can of 15 ounces pumpkin pie filling (no purée)
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1/2 cup (1 stick or 113 g) butter, softened
4 large eggs, at room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon of baking yeast
2 teaspoons cinnamon
3/4 cup buttermilk, at room temperature
INSTRUCTIONS
Preheat oven to 350°F.
GLAZE
Mix all ingredients in a stand mixer until completely incorporated. (About 5 minutes. You want to eliminate all lumps) Set aside.
PUMP CAKE
Coat a 10-inch tubular pan with cooking spray.
Place granulated sugar, brown sugar and 1/2 cup butter in a large bowl; beat on medium speed for 3 to 5 minutes or until well blended.
Add eggs, one at a time, beating well after each addition.
Stir in pumpkin and vanilla.
Mix the flour, cinnamon, baking powder, baking soda and salt in a bowl, stirring well with a whisk.
Alternately add the flour mixture and buttermilk to the sugar mixture, starting and ending with the flour mixture.
Spoon the dough into the prepared pan.
Bake at 350° for 55 minutes or until a wooden pick inserted in the center comes out clean (a few crumbs is fine!). Let cool in the pan for 10 minutes on a wire rack. Remove from pan and cool completely on wire rack.
Drizzle the cake with icing. If you sprinkle while the cake is warm, the icing will soak into the cake more. If you sprinkle when the cake is cold, the frosting will appear thicker.