Pumpkin Pound Cake with Buttermilk Glaze

By MaryEllen

Ingredients

• Cake:
• Cooking spray
• 1 tablespoon all-purpose flour
• 1 (15-ounce) can pumpkin
• 3/4 cup granulated sugar
• 3/4 cup packed dark brown sugar
• 1/2 cup butter, softened
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour (about 13 1/2 ounces)
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup fat-free buttermilk
• Glaze:
• 1/3 cup fat-free buttermilk
• 1/4 cup granulated sugar
• 2 tablespoons butter
• 2 teaspoons cornstarch
• 1/8 teaspoon baking soda

Preparation

Step 1

Preheat oven to 350F.

To prepare the cake, lightly coat a 10-inch tube pan with cooking spray;
dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper
towels; cover with 2 additional layers of paper towels. Let stand about
10 minutes. Scrape drained pumpkin into a bowl.

Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a
large bowl; beat with a mixer at medium speed 3 minutes or until well
blended. Add eggs, 1 at a time, beating well after each addition. Beat
in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring
cups, and level with a knife. Combine flour and next 4 ingredients
(through salt) in a bowl, stirring well with a whisk. Add flour mixture
and 3/4 cup buttermilk alternately to sugar mixture, beginning and
ending with flour mixture.

Spoon batter into prepared pan. Bake at 350F for 55 minutes or until a
wooden pick inserted in center comes out clean. Cool in pan 10 minutes
on a wire rack. Remove from pan, and cool completely on wire rack.

To prepare glaze, combine 1/3 cup buttermilk and remaining ingredients
in a small saucepan over medium heat; bring to a boil. Cook 1 minute or
until thick, stirring constantly; remove from heat. Drizzle cake with
glaze. Makes 16 servings.


Nutritional Information
Amount per serving
Calories: 273
Calories from fat: 29%
Fat: 8.7g
Saturated fat: 5g
Monounsaturated fat: 2.4g
Polyunsaturated fat: 0.5g
Protein: 5g
Carbohydrate: 44.6g
Fiber: 1.4g
Cholesterol: 72mg
Iron: 2mg
Sodium: 243mg
Calcium: 66mg