2stickssticks unsalted butter at room temperature (226 grams)
1 1/4cupgranulated sugar (250 grams)
1cuppacked brown sugar (215 grams)
2/3cupsour cream, room temperature (160ml)
1cupthick pumpkin puree (240-250 grams)
6eggs, at room temperature
1tbspVanilla extract
3 1/2cupscake flour (455 grams)
1 1/2tspbaking powder
1/2tspsalt
2 1/2tspcinnamon
1/2tspground ginger
1/2tspfreshly zested nutmeg
1/4tspground cloves
Chocolate Chips - optional
1/2cupmini chocolate chips -optional
1tbspflour-optional
Instructions
PUMPKIN POUND CAKE
Oven Temperature
Preheat oven to 330F.
Prepare Baking Pans
1 bundt cake pan(12cup) - brushed with very soft butter and dusted with flour. Shake out the excess flour over the kitchen sink.3 - 6 inch cake pans, greased and lined with parchment, greased and floured.2 - 8 inch cake pans
Dry Ingredients
In a large bowl sift together cake flour ( 3cup and 1/2cup, 455 grams), cinnamon (2tsp and 1/2tsp), ground ginger (1/2tsp), freshly zested nutmeg (1/2tsp), ground cloves (1/4tsp), salt (1/2tsp) and baking powder (1tsp and 1/2tsp). Set aside.
Eggs and Vanilla
In a small bowl whisk together eggs (6 eggs) and Vanilla Extract (1 tablespoon).
Chocolate Chips - optional
Mini chocolate chips are optional. Toss mini chocolate chips (1/2 cup) with flour (1 tablespoon). Set aside
Pumpkin Pound Cake Batter
With a stand mixer or hand-held mixer on medium-high speed cream butter (2sticks, 1cup, 226grams) with granulated sugar (1cup and 1/4cup, 250 grams) and brown sugar (1cup packed, 215 grams) until creamy, about 5 minutes.
Then lower the speed of your mixer to low and gradually add room temperature sour cream (2/3cup, 160ml). Increase the speed and beat well until combined, scrape down the bowl to make sure sour cream is well blended in.
Then gradually, again on low speed and in 2 additions add thick pumpkin puree (1cup, 240-250 grams). Increase speed to medium and beat for 1-2 minutes until well blended together. Again scrape down the bowl to make sure all of the pumpkin puree is incorporated well with the rest of the ingredients.
Now turn the mixer to low speed and add flour alternating with an egg mixture. Give the mixer a few folds by hand with a spatula to make sure all is well blended and the mixture is homogeneous. Gently fold in mini chocolate chips tossed with flour ( chocolate chips are optional)
Bake
Spoon the pumpkin pound cake batter into a prepared bundt cake pan or divide the batter into 3 - 6 inch cake pans, or 2 - 8 inch pans
Bake 3-6 inch cakes in the preheated oven at 330F, for about 35 minutes or until a toothpick inserted in the center comes out clean. Using a bundt cake(12cups) pan it will take closer to 1 hour - 1 hour 15 minutes.
Notes
CAN I USE THIS CAKE TO MAKE LAYERED CAKES? - Yes. I used this cake to make my Buttercream Mums Burlap Wreath Cake.WHAT KIND OF GLAZE RECIPE WOULD YOU RECOMMEND FOR A BUNDT CAKE? - I'd recommend Maple Butter Glaze and chopped roasted pecans on the top.CAN I ADD PECANS TO THE CAKE BATTER? -Sure. Chop the pecans (1 cup, about 100 grams) and toss them with a little bit of flour. Fold them into the batter last. For more intense flavor, toast the nuts in the pan for 5-10 minutes.