Nothing says fall quite like pumpkin, and this Pumpkin Pound Cake with Spiced Caramel is about to make all your fall dreams come true.
Here we are mid October, and I can count on one hand how many cool fall type days we’ve had.
This makes a lot of Floridians happy. It’s why they move here. Me on the other hand..it’s depressing. I want to feel fall. I want to see fall.
I mentioned in a post a while back about the tree outside our house that I can see from my desk, the one that I just realized turned it’s leaves a beautiful color for fall…they are dead and gone now.
Do you know what’s there now?? New growth. Green leaves. :-/ Depressing.
That hurricane Irma really messed up our weather. We had fabulous days when she was churning away in the Atlantic, creating beautiful cool breezes, faking all the plants and trees out that fall was here. Only to quickly move on.
Then a couple of weeks ago hurricane/tropical storm/whatever he ended up being, Nate was sitting out in the Gulf sending us humidity and hot winds. It was as if you were sitting in front of the biggest humidifier you could imagine, with the heater blowing like one of those industrial fans.
Nate seemed to have brought summer with him.
The only way we see fall this far south is if it’s coming out of the kitchen. Or we deck out the inside of our homes with those fake fall leaves and pumpkins, which I raise my hand in guilt of, because it’s the most beautiful fall I’ve seen, unless you count the fall in photos or on the tv.
So, that’s not entirely true…I lived in the middle of Alabama, where believe it or not our trees did change colors.
I’ve been to the mountains in the fall, but all of that has just been years ago.
I haven’t seen fall in person in YEARS! Does it still exist?
While everyone is either seeing all in person or feeling fall in person, I’m creating my own fall in the kitchen.
I am making everything that I can think of in the flavor of pumpkin.
Have you seen all the new pumpkin stuff I’ve shared with y’all in the last month or so? I still have a few more pumpkin recipes to share with y’all too.
I’ve gone a little pumpkin crazy this year. I know that I’ve thought to myself a few times…another pumpkin recipe? I always responded back, yes self, you can never have too much pumpkin!
So without further ado I bring you this fabulous Pumpkin Pound Cake with Spiced Caramel.
Y’all know that pumpkin pound cake that Starbucks puts out during the fall? This is a copy cat version, only way better!
Their pumpkin pound cake doesn’t have this freakingly fantastic spiced caramel on top!! You need to get this into your life asap. Before pumpkin season disappears. Of course albeit to me to tell you when to eat your pumpkin.
I’m crazy enough to bake with pumpkin in June. Don’t wait that long!
We love pound cakes!
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 2/3 cup sugar
- 2/3 cup light brown sugar
- 1/4 cup milk
- 1 cup canned pumpkin
- 3 egg whites
- 1 cup sugar
- 1/4 cup butter, cut into cubes, room temperature
- 1/2 cup heavy whipping cream, room temperature
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- Preheat oven to 350 degrees, and spray a loaf pan with non-stick cooking spray. Set aside.
- Whisk together the flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together. Set aside.
- In a large bowl whisk together the sugars, milk, pumpkin and egg whites until combined. Slowly add in the dry ingredients, stirring until just combined. Don't over mix. You want this to just come together.
- Pour into your prepared loaf pan, and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes before removing from the pan, and placing on a cooling rack to cool completely.
- In a medium pot, with a candy thermometer attached to the side, heat the sugar over medium to high heat, stirring constantly until the sugar melts all the way. When the sugar reaches 145 degrees, remove the pot from the heat, and carefully add the butter. The sugar will boil rapidly as you add, so be careful! Whisk until the butter is fully melted. Pour in the heavy whipping cream and spices, as you continue to whisk. Once the caramel is smooth, allow to cool and come to room temperature. I like to pour mine into a large mason jar to help it cool quicker.
- Once room temperature, drizzle over the pumpkin pound cake! Yum!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 286 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 22mg Sodium: 215mg Carbohydrates: 52g Net Carbohydrates: 0g Fiber: 1g Sugar: 39g Sugar Alcohols: 0g Protein: 3g