Pumpkin spice lattes, step aside. This pound cake unites all those delicious fall flavors into a buttery treat. You can serve it with or without coffee, and it's even better toasted the next day and slathered with butter.
Canned pumpkin makes this cake a snap to pull together, but if you want to make it really special, consider roasting your own winter squash. Most canned pumpkin is actually a combination of sweeter squashes: Butternut or red kuri squash work really well in this cake.
Pumpkin Spice Cake
10
10 minutes
1 hour
1 hour 10 minutes
1 stick butter, softened
1 1/2 cups light brown sugar, packed
4 eggs
1 can pumpkin
1 teaspoon vanilla
3 cups flour
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon cloves
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plain yogurt
Cream cheese frosting (optional)
1/4 cup pecans (optional)
Beat together the butter and sugar until light and creamy. Add the eggs one at a time, beating well after each addition. Add the pumpkin and vanilla, and beat until well combined. Set aside.
Combine the flour, spices, baking powder, baking soda and salt in a bowl.
Add half of the dry ingredients to the pumpkin mixture, folding with a rubber spatula until almost combined. Add the yogurt and fold once more, then fold in the remaining dry ingredients, mixing until just combined.
Pour the batter into a greased cake tin. Bake for 1 hour, or until a toothpick inserted into the center comes out clean with just a few crumbs attached.
Allow to cool slightly before unmolding and serving.
