Pumpkin Pound Cake {With Caramel Glaze}

Pumpkin Pound Cake With Caramel Glaze

Cake:

• 1/2 cup chopped nuts {pecans or walnuts}
• 2 Tablespoons sugar
• 1 teaspoon cinnamon
• 1 cup butter, softened
• 1 1/2 cups sugar
• 4 eggs
• 3 cups all-purpose flour
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1 cup pumpkin
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 3 Tablespoons sour cream

Combine nuts, 2 Tablespoons sugar and cinnamon in a small bowl, stir well and set aside.

Cream butter. Gradually add 1 1/2 cups sugar, beating well at medium speed. Add eggs one at a time, beating after each addition. Add pumpkin and mix well. Sift together flour, baking powder, baking soda, pumpkin pie spice, and salt. Add to creamed mixture, mixing just until blended. Gently fold in vanilla and sour cream.

Spoon half of batter into a greased tube pan. Sprinkle half of the nut mixture over batter. Repeat layers.

Bake at 350 for 50-55 minutes or until a wooden toothpick comes out clean. Cool in pan 10 minutes; remove from pan and cool completely…about one hour.

Caramel Glaze:

• 4 Tablespoons butter
• 3 Tablespoons brown sugar
• 3 Tablespoons white or raw sugar
• 1 teaspoon vanilla
• 2 Tablespoons milk
• 1-2 Tablespoons confectioner’s sugar, sifted

Heat butter, sugars, vanilla and milk over medium heat, stirring constantly. When it reaches a boil, boil for one minute, stirring constantly. Remove from heat and continue stirring. I love to use a whisk. Add one tablespoon confectioner’s sugar to thicken. Use more if it needs to thicken more. *Note: If you don’t have a whisk, then you should sift the confectioner’s sugar first to avoid lumps. I just dump the sugar in and beat out lumps with my whisk.

Spoon glaze over cooled pound cake. Enjoy!