Description
This Pumpkin Maple Swirl Pound Cake is a moist and flavorful dessert featuring a delightful combination of spiced pumpkin and sweet maple syrup swirled into a classic pound cake base. Perfect for fall gatherings or anytime you crave a comforting, autumn-inspired treat.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 1 cup (240 g) pumpkin puree
- 1/2 cup (120 ml) maple syrup
- 3 large eggs
- 1/2 cup (113 g) butter, softened
- 1 teaspoon vanilla extract
Sweeteners
- 1 cup (200 g) packed brown sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure the cake doesn’t stick after baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and packed brown sugar until the mixture is light and fluffy. This process helps incorporate air for a tender cake.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure they are fully incorporated. Then mix in the vanilla extract for added flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg until evenly combined.
- Combine Wet and Dry Mixtures: Gradually alternate adding the dry ingredients and the pumpkin puree mixed with maple syrup into the wet mixture. This alternating method helps maintain a smooth batter without overmixing.
- Divide and Add Pumpkin: Divide the batter into two equal parts. Fold any remaining pumpkin puree into one half to create distinct pumpkin batter.
- Create the Swirl: Spoon alternating dollops of the two batters into the prepared loaf pan. Using a knife, gently swirl the batters to create a marbled effect without overmixing.
- Bake the Cake: Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set. Then transfer it to a wire rack to cool completely which prevents sogginess.
- Serve: Once cooled, slice the cake and serve at room temperature. Optionally, garnish with whipped cream or a scoop of ice cream for an extra indulgent touch.
Notes
- Ensure the butter is softened but not melted for proper creaming with sugar.
- Do not overmix when combining wet and dry ingredients to keep the cake tender.
- Use fresh pumpkin puree or canned pumpkin puree labeled for baking.
- You can add a pinch of ground cloves or ginger for additional spice if desired.
- Store cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
