Pumpkin Pound Cake

By maredan

Ingredients

• for the crust:
• 1/2 cup granulated sugar
• 1/2 teaspoon round cinnamon
• for the cake:
• 3 cups (300g) unbleached all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3 teaspoons cinnamon
• 1 cup (190g) granulated sugar
• 1 cup (200g) brown sugar
• 2 sticks (224g) unsalted butter, melted
• 3 eggs
• 1 tablespoon pure vanilla extract
• 1/2 cup (60g) sour cream
• 2 cups (300g) finely grated zucchini
• for the glaze:
• 1 cup (130g) confectioner’s sugar
• 2 tablespoons heavy cream
• 1 teaspoon pure vanilla extract

Details

Servings 8

Preparation

Step 1

1. Preheat the oven to 325 degrees. Mix together cinnamon and sugar for the crust. Butter 6 mini loaf pans and sprinkle with the cinnamon and sugar mixture, just as you would flour a pan. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside. In a large bowl, whisk together the sugars and butter. Add in eggs, one at a time, incorporating well after each addition. Stir in vanilla, sour cream and zucchini.