Is anyone else excited for Pumpkin everything as much as I am?! Last week, I picked up my first Starbuck's Pumpkin spice Latte, and I knew Fall is fast approaching!
I am *SO* looking forward to cooler and crisper mornings, so I can throw open my windows to let the fresh air in!! I couldn't think of a better recipe than pumpkin poundcake to be my first pumpkin recipe for Fall! How excited I was to open my first can of pumpkin?! I'd be even more excited when I can can my own pumpkin puree, with my own pumpkins!
Pumpkin-Ginger Pound cake with Maple Cheesecake Filling and Glaze
(adapted from FineCooking)
Pumpkin Pound cake:
- 1/2 lb. (1 cup) unsalted butter, completely softened at room temperature; more for the pan
- 9 1/2 oz, (2 1/2 cups) cake flour; more for the pan
- 1 1/2 tsp. baking powder
- 1/2 tsp. table salt
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. freshly grated nutmeg
- 1/4 tsp. ground cloves
- 4 large eggs, at room temperature
- 2 tsp. pure vanilla extract
- 2 cups packed light brown sugar
- 1 cup unsweetened pumpkin purée
- 1/4 cup unsalted butter ,melted
- 2 tsp. grated fresh ginger
Maple Cheesecake Filling:
8oz. cream cheese
1/4 cup granulated sugar
2 Tbls. pure maple syrup
Maple Cream Cheese Glaze
4 oz. cream cheese
4 oz. unsalted butter
1 Tbls. pure maple syrup
1/2 pound of confectioners sugar
1/4 cup of milk
2.) Sift together the flour, baking powder, salt, cinnamon, ground ginger, nutmeg, and cloves; set aside.
3.) Using a stand mixer, cream the butter on medium speed until smooth, about 1 minute. With the mixer on low speed, gradually add the vanilla and the brown sugar, about 1/2 cup at a time. When all the brown sugar has been added, stop the mixer, scrape down the sides, and cream the mixture on medium speed until light and fluffy, about 3 to 4 minutes.
4.) With the mixer on low speed, add the eggs slowly to the butter-sugar mixture, one at a time. Scrape down the sides of the bowl, increase the speed to medium, and beat for 1 minute. On low speed, add the pumpkin purée, melted butter, and fresh ginger. Beat until smooth.
5.)Using a rubber spatula, mix in half of the flour mixture, and continue mixing just until the flour disappears (don't beat or overmix). Repeat, adding the remaining flour mixture. Scrape down the sides of the bowl and set it aside.
6.) Spoon half of the batter into the prepared pan, spreading it evenly with a rubber spatula. Spoon over top with the Maple Cream cheese filling, and then top the filling with the remaining half of the Pumpkin poundcake batter.
7.)Bake until the cake springs back when touched with a fingertip and a pick inserted into the center of the cake comes out mostly clean with a few moist crumbs clinging to it, 45 to 50 minutes. Set the pan on a rack to cool for 10 minutes. Carefully run a paring knife around the inside edge of the pan. 8.)Invert the cake onto the cooling rack and gently remove the pan. Let cool completely. Drizzle Maple Cream cheese glaze over top and serve, with Vanilla Ice Cream or fresh whipped cream.
As always I saved a slice for you!
Wishing you all a wonderful rest of your week!
Until next time!
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