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Pumpkin Spice Cream Cheese Pound Cake
Prep Time: 15 minutes
Cook Time: 60 minutes
Servings: 12
Equipment:
Mixing bowl
electric mixer
loaf pan
oven
measuring cups
measuring spoons
cooling rack
Cuisine Type: American
This Pumpkin Spice Cream Cheese Pound Cake is a delightful autumn treat that combines the richness of cream cheese with the warm spices of pumpkin pie. The moist and dense texture of the pound cake perfectly complements the sweet and spicy flavors, making it an ideal dessert for fall gatherings, holiday celebrations, or cozy afternoons with a cup of coffee.
Each slice offers a wonderful balance of sweetness and spice, enveloping your senses in comforting flavors. The cake is easy to make, and with just a few simple ingredients, you can create a show-stopping dessert that will impress your family and friends.
The addition of cream cheese gives the cake a velvety texture, while the pumpkin puree and spices fill your kitchen with irresistible aromas. Whether served plain or with a dollop of whipped cream, this pumpkin spice pound cake is a must-try for anyone who loves seasonal flavors.
Ingredients:
- 1 cup cream cheese, softened
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to prevent the cake from sticking. This will help you achieve a beautiful crust on your pound cake.
- In a mixing bowl, beat together the softened cream cheese and butter until creamy and well combined. This step is vital for creating a smooth batter that will result in a dense yet moist cake.
- Gradually add the granulated sugar to the cream cheese and butter mixture, continuing to beat until light and fluffy. This process will incorporate air into the batter, helping the cake to rise during baking.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the pumpkin puree and vanilla extract, ensuring everything is smoothly blended.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing, as this can lead to a dense cake.
- Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake during the last few minutes to prevent overbaking.
- Once baked, remove the pound cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. This step is essential for achieving the perfect texture.
Extra Tips:
For an extra flavor boost, consider adding chopped nuts or chocolate chips to the batter before baking. You can also experiment with different spices or add a glaze on top for added sweetness. If you have any leftovers, the pound cake can be stored in an airtight container at room temperature for a few days or frozen for longer storage.
Enjoy this delightful treat with friends and family!