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Pumpkin Spice Pound Cake:
3 cups of AP flour
1 ¼ cup granulated sugar
1 cup brown sugar
1 cup unsalted butter, melted and slightly cooled
3 eggs
1 TBSP vanilla bean paste
2 tsp baking soda
1 tsp baking powder
½ tsp kosher salt
½ tsp cinnamon
½ tsp ginger
¼ tsp clove
1 15-ounce can of pure pumpkin puree
Glaze:
3 cups powdered sugar
2 TBSP Pumpkin Butternut Spice Syrup
¼ cup whole milk
½ tsp cinnamon
Preheat your oven to 350 degrees and grease a bundt pan.
With a paddle attachment, cream together butter, sugars, and pH Pumpkin Butternut Spice syrup until the butter is fluffy and the sugar is fully incorporated.
Scrape the sides of the bowl, and add in the vanilla bean paste and eggs one at a time until incorporated into the butter-sugar mixture.
In a separate bowl, add flour, salt, cinnamon, ginger, clove, baking powder, and baking soda together.
Alternating between the dry ingredients and the pumpkin puree, add to the egg butter mixture until all the flour is fully incorporated and the batter is thick.
Evenly pour the batter into the bundt pan. Bake for 50 - 65 minutes or until a toothpick comes out clean.
Let it cool for at least 45 minutes before flipping the cake on a cooling rack.
Top with glaze and whatever decor speaks to your heart. I used our house-made granola, dehydrated blood oranges, crushed freeze-dried raspberries, craisins, pumpkin seeds, and fresh rosemary.
