Pumpkin Pound Cake with Bourbon Cream Cheese Glaze (Gluten-free option!)
This pumpkin pound cake with cream cheese glaze has a rich, pumpkin spice flavor and tender texture. An irresistible bourbon cream cheese glaze takes it over the top! It’s a fantastic finale to a special occasion meal or afternoon treat with a cup of tea. It also makes for delicious holiday gifts.
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Thank you to Domino® Golden Sugar for partnering with me on this video! Domino Golden sugar is a less processed sugar with a hint of molasses flavor that pairs perfectly with the pumpkin and spices in this pound cake! Plus, you can use it as a one-to-one swap for white sugar in any of your baked goods.
Equipment and tools I use in this recipe:
Stand mixer:
Small off-set spatula:
9x5-inch loaf pan:
Mini loaf pans:
Domino Golden Sugar:
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AMAZING Pumpkin Bars | Preppy Kitchen
You'll love these soft and richly spiced pumpkin bars topped with silky cream cheese frosting. These classic pumpkin bars are the perfect fall treat! So soft they melt in your mouth and chock full of pumpkin flavor and all your favorite fall spices! The luscious cream cheese frosting takes it over the top into must bake territory!
RECIPE:
These easy pumpkin bars will satisfy all your pumpkin cravings. Besides being delicious and quick to make they also serve a big group so no one needs to feel shy asking for seconds!
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???? Breakfast will never be the same. EASY Melt in your Mouth Glazed Pumpkin Coffee Cake
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No mixer required Glazed Pumpkin Coffee Cake. It's got a buttery crumble topping and the texture from the pumpkin is simply irresistible. ???? Thank you for watching! You guys are AWESOME!!
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Makes 9 squares in an 8x8 pan
Ingredients for Pumpkin Coffee Cake base
-2 eggs
-1/2 cup oil
-1/2 cup white sugar
-3/4 cups pumpkin puree
-2 tsps vanilla
-1 tsp cinnamon
-1/2 tsp nutmeg
-1/2 tsp ginger
-1 cup flour
-1 tsp baking powder
-1/2 tsp baking soda
Crumble Topping ingredients
-3/4 cups flour
-1/3 cup brown sugar
-1/4 cup white sugar
-1/3 cup butter, melted
Bake at 375F for 30-33 minutes (A toothpick inserted will come out clean)
ENJOY!
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Pumpkin Crumb Coffee Cake With Infused Cannabis Coffee Glaze
The beauty of modern cannabis, anything can become an edible!! Like this delicious, melt-in-your-mouth coffee cake, with crumb topping and infused cannabis glaze. Soft with a moist crumb and a bit of crunch on top; it's a perfect breakfast treat.
What I love most about this (and most of my cannabis recipes) is the ability to serve both infused and uninfused in one recipe. The glaze on this cake is infused with cannabis, but you could easily make both an infused and uninfused glaze to serve to your guest.
Pumpkin Crumb Coffee Cake with Infused Cannabis Coffee Drizzle
Serves 9
Crumb-Topping
• 1/2 cup (62g) all-purpose flour (spoon & leveled)
• 1/4 cup (4 Tablespoons or 60g) unsalted butter, cold
• 1/2 cup (100g) packed light or dark brown sugar
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
Pumpkin Coffee Cake
• 2 cups (250g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground pumpkin pie spice
• 1 cup (244g) pumpkin puree
• 1/2 cup (100g) packed light or dark brown sugar
• 1/2 cup (120ml) canola or vegetable oil (or melted coconut oil if you prefer)
• 1/4 cup (82g) pure maple syrup
• 1/4 cup (60ml) sour cream
• 2 tablespoon vanilla extract
• 1 cup diced cooked pumpkin of butternut squash
Vanilla Glaze
• 1 cup (120g) confectioners’ sugar
• 2 Tablespoons infused cold brew coffee( like Somatik), CBD coffee (like Buddah Bean( or coffee
• 1/4 teaspoon pure vanilla extract
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Instructions
1. Preheat the oven to 350°F (177°C). Grease and lightly flour a 9-inch square or round spring form baking pan with nonstick spray. Set aside.
2. Make the crumb topping first: In a small bowl, toss the flour, brown sugar, salt, and cinnamon together. Cut in the cold butter using a pastry blender or a fork. Mix to create clumps and crumbs. Set aside.
3. Make the cake: Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and pumpkin pie spice together in a large bowl until combined. In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, vanilla extract and sour cream together until combined. Pour the wet ingredients into the dry ingredients and stir until *just* combined. Try not to overmix the batter. It will be very thick. Fold in cooked pumpkin. Spoon/pour the batter into the prepared baking pan. Spread to make an even surface. Crumble the crumb topping, evenly distributing in a thin layer.
4. Bake the cake for 30 to 40 minutes. Check the cake’s doneness by inserting a toothpick into the center. If the toothpick comes on clean with a moist crumb or two, the cake is done. If the toothpick has wet batter on it, bake the cake for 5 more minutes. The cake takes 32 minutes in my oven.
5. Make the glaze: Whisk the confectioners’ sugar and 2 tablespoons of coffee, until smooth. Add more coffee to thin, if desired. Drizzle over cake. Enjoy cake warm or at room temperature. Cover cake tightly and store at room temperature or in the refrigerator for up to 3 days.
Cream Cheese Morning Buns with Coffee Glaze
FULL RECIPE:
Swirled with a luscious cream cheese filling and drizzled with tons of coffee glaze, these cream cheese morning buns are the best holiday breakfast you’ll ever wake up to!