Pumpkin Spice Pound Cake with Maple Glaze
Sibby Barrett
Here's another recipe that screams fall!
Prep Time 15 minutes mins
Cook Time 1 hour hr 10 minutes mins
Course Dessert
Cuisine American
- 2 ½ cups sugar
- 1 cup vegetable or canola oil
- 3 eggs
- 1 teaspoon vanilla
- 3 cups flour all purpose
- 2 teaspoons baking soda
- 1 tablespoon Baker's Sprinkles or your favorite combo of baking spices
- 1/2 teaspoon salt
- 1 15 ounce can pumpkin puree
glaze
- 1 14 ounce can sweetened condensed milk
- 1 cup brown sugar light or dark
- 2 tablespoons butter salted or add ¼ teaspoon salt
- 1/2 teaspoon maple extract
cake
In the bowl of a stand mixer or mixer bowl, add the sugar and the oil. Whisk to mix. Add the eggs, one at a time, blending well in between each egg. Add vanilla.
Mix flour, baking soda, spices and salt together in a medium sized bowl. Whisk to blend.
Add the flour to the sugar mixture in three additions, alternating with the pumpkin puree, mixing well between each addition. Take care not to over beat.
Generously spray the sides and bottom of a pound cake/bundt cake pan (about 12 cups) with cooking spray. Scrape the batter into the pan, smoothing the top with a spatula and rapping out any bubbles in the batter. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan for about 15 minutes and then turn the cake out onto a platter or rack to cool completely.
glaze
In a medium sized saucepan, mix the condensed milk and brown sugar and cook over a medium heat, stirring constantly, until it just boils. Reduce the heat to low and simmer for 5-7 minutes to thicken, stirring occasionally. Add butter and maple, whisking to blend. Remove from heat and let cool for about 10 minutes. Drizzle on cake.
Keyword cake, fall baking, pound cake, pumpkin, pumpkin cake
