Looking for a great fall recipe? This Pumpkin Pound Cake is easy and delicious! This could work for any fall dinner. I made it last year for Thanksgiving at my friend Terra's house as an alternative or complement to pumpkin pie. The leftovers are great for breakfast!
This recipe is from "The Gathering of Friends volume 3" cookbook, and the cookbook is from Mom, of course!
3/4 c. butter
1 1/2 c. sugar
1 tsp. vanilla
2 c. flour
3/4 tsp. kosher salt
1 tsp. baking soda
2 tsp. pumpkin pie spice
1 tsp. nutmeg
1 tsp. cinnamon
1/2 c. buttermilk
1 c. pure canned pumpkin
12 oz. white chocolate chips
Preheat oven to 350 degrees. With an electric mixer, blend together butter and sugar until light and fluffy. Add eggs and beat for an additional minute. Fold in vanilla, blend.
Sift together flour, salt, soda, pumpkin pie spice, nutmeg, and cinnamon. Fold in dry ingredients, alternating with buttermilk. Add pumpkin and blend completely.
Heavily two small 8" bundt pans or two 2" round cake pans with cooking spray (I used one regular sized bundt pan). Divide batter evenly into the pans. Top each cake with 6 oz. white chocolate chips (or 12 oz. if using one pan). Bake for 30-35 minutes or until a toothpick comes out clean.
Disclaimer: some photos from the cookbook.