Pumpkin Pound Cake With Buttermilk Glaze

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 16
• cooking spray
• 1 tablespoon flour
• 1 (15 ounce) can pumpkin
• 3/4 cup sugar
• 3/4 cup packed dark brown sugar
• 1/2 cup butter, softened
• 4 eggs
• 1 teaspoon vanilla extract
• 3 cups flour
• 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
• 1/3 cup fat-free buttermilk
• 1/4 cup sugar
• 2 tablespoons butter
• 2 teaspoons cornstarch
• 1/8 teaspoon baking soda

Recipe

• 1 preheat oven to 350°.
• 2 lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour.
• 3 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.
• 4 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.
• 5 add eggs, 1 at a time, beating well after each addition. beat in pumpkin and vanilla.
• 6 combine 3 cups of flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk.
• 7 add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
• 8 spoon batter into prepared pan. bake for 55 minutes or until a wooden pick inserted in center comes out clean.
• 9 cool in pan 10 minutes on a wire rack. remove from pan, and cool completely on wire rack.
• 10 combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil.
• 11 cook 1 minute or until thick, stirring constantly; remove from heat.
• 12 drizzle cake with glaze.