A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pumpkin Pound Cake With Buttermilk Glaze
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- #100671
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
Cake
non-stick cooking spray
1 tablespoon all-purpose flour
1 can (15 ounce size) pure pumpkin puree (not pie filling)
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
1 1/2 teaspoon 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
directions
Preheat oven to 350 degrees F.
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 granulated sugar, brown sugar, and 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 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 buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
Spoon batter into prepared pan. Bake at 350 degrees F 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 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.
added by
melanie
nutrition data
344 calories, 9 grams fat, 61 grams carbohydrates, 7 grams protein per serving.
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reviews & comments
October 29, 2009
Fantastic! The cake was very moist and had a good but not overpowering flavor. We added a sprinkle of pumpkin pie spice to the glaze for a little extra flavor. We had to boil our glaze longer than a minute, it was probably 5 minutes until it started to thicken. One note that the recipe doesn't mention is that to keep the cornstarch in the glaze from clumping you should either mix it with the sugar before adding to pan or put it in a shaker with the buttermilk and dissolve it that way. Easier than trying to un-clump it later! The cake really doesn't need much more than the glaze but it would go fine with whipped cream (flavor with a little cinnamon!) and/or ice cream.