Fall Pound Cake recipes

Here are a few detailed Fall Pound Cake recipes that perfectly capture the cozy, warm flavors of autumn—think spices, pumpkin, apples, and even maple. I’ll give you three variations:

1. Classic Spiced Pumpkin Pound Cake

Ingredients:

• 1 1/2 cups (340g) unsalted butter, softened

• 3 cups (600g) granulated sugar

• 4 large eggs

• 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)

• 3 cups (375g) all-purpose flour

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp salt

• 2 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp ground cloves

• 1/4 tsp ground ginger

• 1/2 cup (120ml) sour cream or Greek yogurt

• 2 tsp vanilla extract

Instructions:

1. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan.

2. In a large bowl, beat the softened butter and sugar together until light and fluffy (about 4-5 minutes).

3. Add eggs one at a time, beating well after each addition.

4. Mix in the pumpkin puree and vanilla extract.

5. In a separate bowl, sift together flour, baking powder, baking soda, salt, and all the spices.

6. Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix just until combined.

7. Pour batter into the prepared pan and smooth the top.

8. Bake for 70-80 minutes, or until a toothpick inserted comes out clean.

9. Let cool for 15 minutes, then invert onto a wire rack to cool completely.

2. Apple Cinnamon Pound Cake

Ingredients:

• 1 cup (225g) unsalted butter, softened

• 2 1/2 cups (500g) granulated sugar

• 4 large eggs

• 3 cups (375g) all-purpose flour

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/2 cup (120ml) whole milk

• 2 tsp vanilla extract

• 1 1/2 cups peeled and diced apples (preferably a tart variety like Granny Smith)

• 2 tbsp all-purpose flour (for tossing the apples)

Instructions:

1. Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan.

2. Toss diced apples with 2 tbsp flour to coat and set aside.

3. Cream butter and sugar until fluffy.

4. Add eggs one at a time, beating well after each.

5. In another bowl, sift together flour, baking powder, salt, cinnamon, and nutmeg.

6. Alternately add dry ingredients and milk to butter mixture, starting and ending with dry ingredients. Stir in vanilla.

7. Fold in the coated apples gently.

8. Pour batter into the pan and smooth the surface.

9. Bake for 70-80 minutes or until a toothpick comes out clean.

10. Cool before removing from the pan.

3. Maple Pecan Pound Cake

Ingredients:

• 1 1/2 cups (340g) unsalted butter, softened

• 2 1/2 cups (500g) granulated sugar

• 4 large eggs

• 3 cups (375g) all-purpose flour

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1 cup (240ml) buttermilk

• 1/4 cup pure maple syrup

• 2 tsp vanilla extract

• 1 cup chopped pecans, toasted

Instructions:

1. Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan.

2. Cream butter and sugar until fluffy.

3. Add eggs one at a time, mixing well after each.

4. In another bowl, whisk together flour, baking powder, and salt.

5. Alternately add dry ingredients and buttermilk to butter mixture, beginning and ending with dry ingredients.

6. Mix in maple syrup and vanilla.

7. Fold in toasted pecans.

8. Pour batter into prepared pan.

9. Bake for 70-80 minutes or until toothpick comes out clean.

10. Cool before slicing.