This pumpkin pound cake from blogger From Scratch Fast is everything we love about fall baking. A touch of almond flour helps give this cake a moist, rich texture, and an irresistible bourbon cream cheese glaze takes it over the top!
- 1 1/2 cups All-purpose flour or gluten-free blend 1 1/2 cups All-purpose flour or gluten-free blend
- 1/2 cup (55g) Almond flour 1/2 cup (55g) Almond flour
- 1/2 teaspoon Baking Powder 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking soda 1/2 teaspoon Baking soda
- 3/4 teaspoon Fine sea salt 3/4 teaspoon Fine sea salt
- 3/4 teaspoon Ground cinnamon 3/4 teaspoon Ground cinnamon
- 1/2 teaspoon Ground ginger 1/2 teaspoon Ground ginger
- 1/4 teaspoon Ground allspice 1/4 teaspoon Ground allspice
- 1/4 teaspoon Ground cloves 1/4 teaspoon Ground cloves
- 1/2 cup (1 stick) Unsalted butter, softened 1/2 cup (1 stick) Unsalted butter, softened
- Domino® Golden Sugar 1 1/4 cups (236g) 1 1/4 cups (236g) Domino® Golden Sugar
- 2 large eggs 2 large eggs
- 1 cup (236g) canned pumpkin puree 1 cup (236g) canned pumpkin puree
- 2 teaspoons Vanilla extract 2 teaspoons Vanilla extract
- 1/4 cup water 1/4 cup water
Bourbon Cream Cheese Glaze (optional)
- 1/4 cup Finely chopped toasted walnuts or pecans (optional) 1/4 cup Finely chopped toasted walnuts or pecans (optional)
Preheat the oven to 350º. Coat a 9x5-inch loaf pan with cooking spray, then line it crosswise with parchment paper, leaving a 2-inch overhang (this will make a sling, allowing you to easily pull the cake out of the pan after it’s cooked).
Mix the dry ingredients:
In a large bowl, whisk together the flour, almond flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and cloves. Make sure to break up any lumps of almond flour (I use my fingers for this).
Mix the wet ingredients and finish the batter:
In the bowl of a stand mixer, beat the butter and Domino® Golden sugar on medium-high speed until light and fluffy, about 1 minute. Add the eggs, one at a time. Scrape down the sides, and add the pumpkin puree, vanilla and water. Beat on low until smooth (the batter will look curdled). Scrape the sides. Beating on low, gradually add the flour mixture. Beat until just combined. Using a rubber spatula, give the batter a stir to make sure there are no streaks of flour.
Transfer the batter to the prepared pan, smoothing the top in an even layer. Bake until golden brown and a toothpick inserted in the center comes out clean (the top will crack), about 55-60 minutes. Transfer to a rack and let cool 10 minutes in the pan. Remove the cake from the pan and let it cool completely on a rack (it’s important to let the cake cool completely before glazing or slicing).
To glaze the cake, line a baking sheet with parchment paper or foil, and place a wire rack on top. Set the cake on the rack. Generously spoon the Bourbon Cream Cheese Glaze over the cake, spreading it evenly and letting the excess drip down the sides (check out the video above to see how this is done!). Sprinkle the top with chopped nuts, if you’d like. Refrigerate the cake for at least 30 minutes before serving.
Do Ahead. The cake tastes even better the next day! The unglazed cake can be wrapped in plastic wrap and refrigerated for up to 4 days or frozen for up to 3 months. Once glazed, the cake can be refrigerated for up to 3 days.