The recipe for this Pumpkin Streusel Swirled Cream Cheese Pound Cake has been on my Pinterest board “Autumn Goodies” for some time. I made it this week when our daughter-in-law’s mother visited from out of state. It was delicious and a good choice for coffee and chat over a yummy dessert.
I’ll let you visit the above link for the recipe, but here are some small changes I made:
The recipe called for putting a measuring cup of water in the oven while the cake baked, but I forgot to do that. The cake was still wonderfully moist and dense. Even better the next day. This would be a great recipe for a cake to take to a church dinner or family reunion. It could be made a day or two ahead of time and would only get better with time.
I also left out the nuts. I was serving biscotti with nuts, so wanted to have the cake without the pecans.
I added 1/4 cup of pumpkin puree to the batter just because I had the can of pumpkin open and wanted to use some of the extra. Made it a very pretty golden color.
I don’t buy brown sugar, so I used the same amount of white sugar called for in the streusel and the glaze, adding a teaspoon or more of molasses for the brown sugar flavor. I didn’t measure…just dolloped a little bit in.
The maple glaze was delicious, too, but does set up quickly. I used 1 1/2 cups of powdered sugar. Next time I will make it a bit thinner so it will pour more readily.
The blog writer said her cake took longer than the recommended one hour and ten minutes to bake. Mine was perfect at an hour and ten. I let it rest ten minutes after baking and it slid right out of the bundt pan when inverted onto a plate. I didn’t have to run a knife around the cake pan as suggested. No problem.
While I appreciate the blog writer’s desire to include a lot of direction, I thought the cake was easier to make than the long recipe was to read. Don’t be afraid to give it a try, though! I copied and pasted the recipe into a Word document and then edited it to make it easier for me to follow, leaving out the instructions I didn’t need.
Do pay attention to the amount of time recommended for creaming and fluffing the batter, and to how the eggs are added. It’s important to the outcome of the pound cake.
The cake is delicious and everyone gave it high compliments. We’ll be having this again. My thanks to Willow Bird Baking for sharing the recipe!
~~Rhonda