Imagine sinking your fork into a slice of pure comfort: a moist, spice-laden pumpkin poundcake with a luxurious brown sugar walnut glaze that will make your taste buds dance with delight! This isn't just another dessert - it's a seasonal masterpiece that transforms ordinary baking into an extraordinary culinary experience. Whether you're looking to impress guests or treat yourself to a decadent afternoon snack, this recipe promises to be your new fall favorite that will have everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup chopped walnuts
- 1/2 cup brown sugar (for glaze)
- 1/4 cup heavy cream
- 1/4 cup chopped walnuts (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a large mixing bowl, cream together softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, using an electric mixer on medium speed. This should take approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Mix in the pumpkin puree until the mixture is smooth and uniform in color.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt to ensure even distribution of leavening agents and spices.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, which can lead to a tough cake.
- Fold in 1 cup of chopped walnuts, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 55-60 minutes. Test for doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- While the cake is baking, prepare the brown sugar walnut glaze. In a small saucepan, combine 1/2 cup brown sugar and 1/4 cup heavy cream. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture is smooth.
- Once the cake is baked, remove from the oven and let it cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.
- When the cake is cool, pour the brown sugar glaze over the top, allowing it to drip down the sides. Immediately sprinkle the remaining 1/4 cup chopped walnuts over the glaze.
- Let the glaze set for about 15-20 minutes before slicing and serving. The cake can be stored at room temperature, covered, for up to 3 days.
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and pumpkin puree are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated to keep the cake tender and light.
- Check Oven Accuracy: Use an oven thermometer to confirm your oven is at the correct temperature for even baking.
- Toasting Walnuts: Lightly toast the walnuts before adding them to the batter to enhance their nutty flavor.
- Glaze Consistency: If your glaze is too thick, add a little more cream; if too thin, cook it slightly longer.
- Storage Tip: For maximum moisture, wrap the cooled cake in plastic wrap to keep it fresh for up to 3 days.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 52g
Protein: 7g
Fat: 23g
Saturated Fat: 10g
Cholesterol: 95mg
