It’s that time of year again! Pumpkin spice everything! I mean, who doesn’t love pumpkin?
I love when pumpkin is in season. You can find really great pumpkin puree in the store, but I also like to make my own at home. It tastes fresher than the canned pumpkin, plus you can get a lot more bang for your buck when you make it yourself. I also like roasting the pumpkin seeds and eating them as a snack.
I am in the cookbook writing process, and I have been testing out recipes for the perfect pound cake. Of course, the amounts will vary depending on what other flavors are added in, but I have been pound cake obsessed. I love pound cake because it is a very simple base, which gives you a blank canvas to have creative freedom with. When I tested out the pumpkin pound cake that has been living in my brain all summer long, I was too excited to keep it for the cookbook, that I had to share it with you now. I get very excited for fall! It is my favorite season, because I love fall fashion, the flavors of fall, and fall holidays….aka my birthday, my son’s birthday, Halloween, and Thanksgiving…yes please!!
Being from the Mid-West, I grew up loving the seasons (I even would welcome the snow). There was just something so wonderful about the crisp air in the fall, when I could wear boots and a sweater to school, the leaves would change into the most beautiful and vibrant colors, the food was being harvested, and football season, my fav, was in full force. My family and I would go up to Northern Michigan for the Harvest Festival and the Apple Festival, because the food was always so good. I know the East Coast brags about their apples, but I have to say that I have yet to have an apple as good as the ones grown in Northern Michigan in the fall. When I think back at my childhood memories growing up in a small town, I wouldn’t have changed them for anything. Even though I love living in Los Angeles now, there is nothing quite like growing up with those memories. I miss home now more than any other time of the year.
- 1 cup unsalted butter (2 sticks), room temperature
- 2½ cups sugar
- 1 cup sour cream, room temperature
- 1½ teaspoon vanilla
- ¾ cup pumpkin puree
- 5 eggs, room temperature
- 3 cups flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- large bundt pan
- *This can be made with a stand mixer or a hand mixer
- Preheat butter to 325 degrees
- Cream the butter and sugar together until light a fluffy
- Stir in the eggs one at a time while the mixer is running, making sure each egg incorporates well into the butter and flour
- Scrape down the sides of the bowl to make sure everything combines well
- In another bowl, combine the sour cream, pumpkin puree, and vanilla
- In another bowl, whisk together the flour, baking soda, baking powder, and pumpkin pie spice
- With the mixer on low, add in ⅓ of the flour, then ½ of the sour cream mixer, then another ⅓ of the flour, the last half of the sour cream mixture, then finish with the flour mixture
- Careful not to over-mix, but make sure everything is well incorporated by scraping down the sides of the bowl to make sure everything is mixed in
- Butter and flour a bundt pan by coating the pan with butter, then covering it with flour, and mixing it around the pan until it is evenly coated with flour, flip over and tap off the excess flour
- ***Note: I have also found that simply using cooking spray on my pan works well also. I have done both, and either one works. It will depend on your pan.
- Bake at 325 degrees for 60-70 minutes, or until you can insert a toothpick in the center and it will come out clean