Sunday, December 4, 2016

Starbucks Pumpkin Pound Cake

"Copycat" Starbucks Pumpkin Pound Cake

"Copycat" Starbucks Pumpkin Pound Cake

Last year, I bought Starbucks Pumpkin Pound Cake and this recipe tastes just like it and with one bite, you will agree. I adapted the recipe from The Baking ChocolaTess, and reduced the granulated sugar, added ground ginger, and increased the amount of cinnamon and nutmeg to really bring out the spices. The smell from the aromatic spices while baking is divine. I had a warm slice with coffee, and the pumpkin and combination of spices are so yummy. I did not find it as dense as typical pound cakes are. You have to try this! See recipe below.

1 1/2 cups King Arthur All-Purpose Flour

1/2 teaspoon Baking Soda

1/2 teaspoon Baking Powder

1/2 teaspoon Coarse Salt

1 teaspoon Ground Cinnamon

1/2 teaspoon Ground Nutmeg

1/4 teaspoon Ground Ginger

1/4 teaspoon Ground Cloves

1/3 cup Granulated Sugar

2/3 cup Brown Sugar, lightly packed

1/4 cup Whole Milk

3 Egg Whites

1 cup Canned Pumpkin

"Copycat" Starbucks Pumpkin Pound Cake

Heat oven to 350 degrees F.

Spray a 9x5 loaf pan with non-stick cooking spray; set aside.

In a medium bowl, using a spatula combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves; set aside.

In a large bowl, whisk together the sugars, milk, and egg whites well.

Add the canned pumpkin, and whisk until combined.

"Copycat" Starbucks Pumpkin Pound Cake - just taken out of the oven!
Slowly add the flour mixture to the pumpkin mixture, and whisk until incorporated.

Pour the cake batter into the loaf pan.

Tap 3-4 times on the counter to remove any bubbles.

Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan before removing for 15 minutes, and then transfer to wire rack to cool completely.

For the recipe, visit The Baking ChocolaTess:


-Sophia/Two Frys

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