Pumpkin Cinnamon Pound Cake
It's pumpkin everything season and this pumpkin pound cake with a brown butter glaze. is the perfect combination of traditional pound cake texture, warm cinnamon spice along with just the right amount of pumpkin flavor with a little sweetness on top is perfection. It’s not too much, not too little…it’s just right.
Servings: 4
Ingredients
- 1 cup unsalted butter (2 stick) - room temperature
- 2 cups sugar
- 1 teaspoon salt
- 5 large eggs - room temperature
- 3 cups all purpose flour
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons baking powder
- ¾ cup sour cream
- ¾ cup canned pumpkin
- 2 tablespoons vanilla
Glaze
- 5 tablespoons unsalted butter - melted
- 1 cup confectioner's sugar
- 2 tablespoons milk
Instructions
- Heat oven to 350 degrees. Grease and flour a 10 cup bundt pan.
- Sift together flour, cinnamon and salt - set aside.
- Using a stand or hand mixer, cream together butter, sugar and salt until light and fluffy - about 5 minutes.
- Add eggs, one at a time and mix well.
- Turn mixer to low and add flour mixture. Add in sour cream, pumpkin and vanilla. Cream together until combined but do not over mix.
- Pour batter into prepared pan. Bake for 50 minutes or until toothpick inserted into center of cake comes out clean.
- Cool cake in pan for 10 minutes. Turn out onto a cooling rack and cool completely.
FOR GLAZE
- Whisk together melted, slightly cooled butter, sugar and milk until totally smooth.
- Drizzle over cake.