Pumpkin Pound Cake with an Apple Cider Drizzle
Serves | 32 small slices 16 large slices |
Prep time | 15 minutes |
Cook time | 55 minutes |
Total time | 1 hours, 10 minutes |
Meal type | Dessert |
Website | Recipe Adapted from About.com Southern Food |
This is the most tender and fluffy pound cake you will ever eat!!!
Ingredients
- 1 ¼ cup whole wheat flour (or all purpose flour)
- 1 ¾ cup unbleached all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 stick unsalted butter (softened)
- 1 cup white granulated sugar (or start with 1 tablespoon stevia for baking and add more for sweetness if needed)
- ½ cup packed brown sugar
- ¼ cup apple butter (or applesauce)
- ¼ heaping cup pure virgin coconut oil, melted (or oil of choice)
- 5 Large eggs
- 1 15 OZ can pumpkin puree (NOT PIE FILLING or roughly 1 ⅞ cup homemade pumpkin puree)
- 1 ½ teaspoon pure vanilla extract
- 2 cups Powdered Sugar
- 3 tablespoons Pure, unfiltered apple cider
- 1 sprinkle pumpkin pie spice
- ½ cup roasted pumpkin seeds
Note
*WWpt= 3 pts per serving*
*WWpt+= 4 pts per serving*
*NUTRITION FACTS BASED ON 32 SERVINGS*
Directions
Step 1 | |
Preheat oven to 325 degrees (F). Combine flours, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt in a small bowl and whisk until well blended. Set aside. | |
Step 2 | |
In a larger bowl, cream the butter and sugars together until fluffy. | |
Step 3 | |
Add the apple butter and coconut oil and beat about a minute more. | |
Step 4 | |
Slowly beat in one egg at a time, making sure to mix well after each addition. | |
Step 5 | |
Beat in the pumpkin and vanilla and continue mixing until the mixture is well combined. Scrap down the sides and beat about a minute more. NOTE: The pumpkin will make the batter look a bit separated. Don't worry! That's how it is supposed to look! | |
Step 6 | |
Slowly add the flour mixture to the pumpkin mixture, about 4-5 heaping tablespoons at a time, being sure to mix in the flour very well after each addition. Continue to add in and mix the flour until it is all incorporated. Scrape down the sides and stir in any flour that stuck to the sides or bottom of the bowl. | |
Step 7 | |
Pour the batter into a standard bundt pan (or loaf pans) sprayed with non-stick spray. Smooth and spread the batter until it seems evenly distributed in the pan. | |
Step 8 | |
Bake for 55-60 minutes or until a toothpick comes out clean. Allow to cool for 15 min in the pan before trying to transfer. | |
Step 9 | |
To remove from the pan, put a clean dish towel or plate over the top, turn upside down, and place on a flat surface. Gently tap the bottom of the pan with on open hand, then slowly lift the pan off the cake. It should just come right off. | |
Step 10 | |
For the glaze: 1. If using splenda or stevia, follow this step below first. If using powdered sugar, skip to step 11! Add splenda and cornstarch to a small food processor or Magic Bullet and blend until the mixture resembles powdered sugar. | |
Step 11 | |
Add powdered sugar (or mixture made above) and a sprinkle of pumpkin pie spice to a small bowl. Whisk in the apple cider (start with 1 tablespoon if using stevia & add more if needed) and stir, stir, stir, stir, and stir until the glaze is smooth and no lumps remain. | |
Step 12 | |
Spoon or drizzle the glaze over the top of the cake and sprinkle with the pumpkin seeds. | |
Step 13 | |
Enjoy! | |
Step 14 | |
Preheat oven to 325 degrees (F). |