Pumpkin Sour Cream Pound Cake

Let's get started!

Preheat oven to 325

Spray a bundt pan with Pam's cooking spray

To watch me make this and find out about some cool history on the pound cake, please watch video, below.

Ingredients

• 3 cups sifted all-purpose flour

• 2 tsp. baking powder

• 1/2 tsp. sea salt

• 3 tsp. pumpkin pie seasoning mix

• 11/2 cup dark brown sugar

• 2 cups sugar

• 2 sticks (8 Tbl. each) butter, room temperature

• 1/2 cup Crisco

• 5 eggs, room temperature

• 1 Tbl. vanilla

• 1/2 cup sour cream

• 1/4 cup milk, whole or 2%

• 1 (15 oz.) can pumpkin puree

  
  

For the brown sugar glaze:

• 1/2 cup unsalted butter room temperature (1 stick)

• ½ cup firmly packed brown sugar

• 2 tablespoons heavy cream

• ⅔ cup powdered sugar sifted

• 1/2 cup chopped pecans

  
  

Instructions:

Making the Pound Cake

1. In a medium mixing bowl, combine the flour, baking powder salt, pumpkin pie spice mix and set aside.

2. In a large mixing bowl, cream together the brown sugar, sugar, butter and Crisco.  Beat with a hand mixer on low speed until whipped and fluffy.  About 5 minutes.

3. Add the eggs one at a time and beat on low speed to incorporate.  Add the vanilla and sour cream and blend together then add the milk and pumpkin.  Blend all together well.

4. Start adding in the dry ingredients one cup at a time and blending together well into a thick batter.

5. Pour into your tube pan and bake in a preheated 325 oven about 65-75  minutes or until a toothpick comes out clean.

   
   

   Making the Brown Sugar Glaze

   This frosting reminded me of a praline or caramel frosting. It is amazing! It’s easy to make but it hardens quickly after cooking so you’ll have to be ready to drizzle it on the cake immediately when it comes off the stove. I don’t make the frosting until the cake has cooled for at least 25 minutes or so.

   • In a small saucepan, melt the butter. Add the brown sugar and cook over low heat, stirring constantly, for 2 minutes.

   • Add the heavy cream and bring the mixture to a boil, again stirring constantly. Add the powdered sugar.

   • As soon as the mixture starts to boil, remove it from the heat.

   • Immediately drizzle the brown sugar glaze over the cake.