Pumpkin Pound Cake with Buttermilk Glaze - FabFitFun

Pumpkin Pound Cake with Buttermilk Glaze

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Courtesy Cooking Light

Honestly, does life get any better than this? We think not, especially when you can indulge in this tasty treat for less than 9 grams of fat per serving. Just looking at the picture makes us want to insert a permanent buttermilk icing IV into our arm (if only we didn’t cry every time we see a needle).

Cake

Ingredients:
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

Directions:
1. Preheat oven to 350 degrees F.
2. 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.
3. 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.
4. 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.
5. Spoon batter into prepared pan. Bake at 350 degrees 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.
6. Drizzle cake with glaze.

Glaze

Ingredients:
1/3 cup fat-free buttermilk
1/4 cup granulated sugar
2 tablespoons butter
2 teaspoons cornstarch
1/8 teaspoon baking soda

Directions:
1. Combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil.
2. Cook 1 minute or until thick, stirring constantly; remove from heat.


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