So I’m old fashioned; I love butter. My grandmother passed along her sour cream pound cake recipe and my mom has been cooking it for years. Now I’m in on the action. Over the past few weeks, I’ve come up with a cream cheese pumpkin pound cake that’s pretty darn good. It is a rich, dense cake. Not for the faint of heart. Great with a dollop of whipped cream and/or served with coffee. Here’s the recipe:
3 c. flour
1/4 t baking soda
1/8 t salt
1t cinnamon
2 sticks butter, softened
8 oz. cream cheese
4 oz. (1/2 can) pumpkin puree
1 t vanilla extract
3 c. sugar
6 eggs
Makes one large bundt or two loaves.
-Preheat oven to 325.
-Grease and flour pan(s).
-Sift together flour, salt, baking soda and cinnamon.
-In another bowl combine butter, cream cheese, pumpkin, sugar and vanilla.
-Add eggs and flour (alternating 2 eggs and one cup of flour at a time).
-Bake for one hour or more (at least 1 ½ hours for bundt pan). Will be done when top is crackled and golden brown and toothpick comes out clean. Allow to cool on wire rack before removing from pan.
This looks great! Definitely going to try this one. I may try it as muffins, too.
pumpkin and poundcake…all in one?! i will definitely have to try this one.
Yum!
Looks delicious! I may even add some chocolate chips. Yummy!
mmmmmmm this sounds great! I need to make a cake for my babies first bday and its going to be a pumpkin maade out of bundt cakes, so this might work, yummmmmmy.
This looks delicious. I am so in the mood for Fall cuisine. This should start the season nicely. Thanks for the recipe. Love your site, btw.
Any ideas how long it will keep? I want to make this for Thanksgiving, but I don’t want it to dry out if I make it the day before!
Oh, pound cake is always better the next day.