Pumpkin Pound Cake with Buttermilk Glaze

Drain the canned pumpkin before making the cake batter to keep the cake's texture light.

Yield: 16 servings (serving size: 1 slice)

Ingredients

• Cake:
• Cooking spray
• 1  tablespoon  all-purpose flour
• 1  (15-ounce) can pumpkin
• 3/4  cup  granulated sugar
• 3/4  cup  packed dark brown sugar
• 1/2  cup  butter, softened
• 4  large eggs
• 1  teaspoon  vanilla extract
• 3  cups  all-purpose flour (about 13 1/2 ounces)
• 1 1/2  teaspoons  pumpkin pie spice
• 1  teaspoon  baking powder
• 1/2  teaspoon  baking soda
• 1/2  teaspoon  salt
• 3/4  cup  fat-free buttermilk
• 
  Glaze:
• 1/3  cup  fat-free buttermilk
• 1/4  cup  granulated sugar
• 2  tablespoons  butter
• 2  teaspoons  cornstarch
• 1/8  teaspoon  baking soda

Preparation

Preheat oven to 350°.

To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.

Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.

To prepare glaze, combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil. Cook 1 minute or until thick, stirring constantly; remove from heat. Drizzle cake with glaze.

Nutritional Information

Calories:

273 (29% from fat)

Fat:

8.7g (sat 5g,mono 2.4g,poly 0.5g)

Protein:

5g

Carbohydrate:

44.6g

Fiber:

1.4g

Cholesterol:

72mg

Iron:

2mg

Sodium:

243mg

Calcium:

66mg