I think that fall is everyone’s favorite time of the year here! After a long, hot summer I am thrilled about the cooler nights, and I look forward the fantastic display of colors once the trees start to turn. As the sun starts setting farther in the south, everything looks more beautiful in that slant of light. The fall brings my favorite flavors as well; cider, molasses, dark spices, and root vegetables.
Of course I have yet to see a pumpkin anywhere, but I was ready to usher in the season by baking this pumpkin pound cake. I loved how it came out! The batter was nearly like a mousse when I scooped it into the pan and it baked into a dense, moist cake that I thought was just delicious. It comes out of the oven already decorated with the streusel topping. I found this recipe in a vintage book promoting Libby’s canned pumpkin.
Ingredients
- 1/2 cup finely chopped pecans
- 1 tablespoon granulated sugar
- 1/4 teaspoon cinnamon
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground mace
- 1/4 teaspoon ground nutmeg
- 2 sticks unsalted butter, at room temperature
- 2/3 cup packed brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1 cup canned pumpkin, well stirred
Instructions
- Lightly oil a 9 x 5 inch loaf pan, line with backing parchment and then lightly oil the paper. Preheat the oven to 350 degrees.
- To make the topping, stir together the chopped pecans, 1 tablespoon of sugar and 1/4 teaspoon of cinnamon.
- Whisk together the flour, baking soda, 1 1/2 teaspoons of cinnamon, mace and nutmeg.
- In another bowl, beat the butter until light. Add the brown sugar and beat until well incorporated. Beat in the granulated sugar. Beat in the eggs, one at a time until the mixture is light and fluffy.
- Remove the beaters from the bowl and with a wide spatula, fold in 1/3 of the flour mixture, followed by 1/2 of the pumpkin. Repeat that sequence and end by folding in the last 1/3 of the flour mixture. Scrape the batter into the prepared pan. Sprinkle the pecan mixture on top of the cake.
- Bake the pound cake for about 50 minutes, until it springs back when lightly touched. Cool in the pan for about 15 minutes. Remove from the pan and place on a wire rack to cool completely.
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