So here I am. Back to blogging (though not as much as I wish I was). The only difference being, the blogging is happening in a new place, far from the land of ya’ll in North Carolina. What you’ve heard is true – Patrick and I have recently made a big move back to Michigan! We’ve been so busy over the past few weeks with house hunting, job searching and generally just catching back up with the midwestern lifestyle that the blogging has taken a bit of a backseat. So I decided to try and get back into the swing of things the best way I know how, with a little bit of baking.
After a long trip home we’ve found that Michigan is the same as always; unpredictable weather and all. In fact, just a few weeks ago we were living it up in sandals and maxi dresses drinking in the 90 degree weather and just as recently as this past week it seems as though Fall and it’s cooler weather is finally upon us.
Who doesn’t love Fall!? As if the idea of boot season and sweater weather aren’t enough for you, it’s the time of year when it’s game on for all things pumpkin flavored. So, in the grand tradition of Starbucks Pumpkin Spice Lattes, trips to the cider mill and all of the above, I decided to jump on the bandwagon myself and make a little Fall-inspired pumpkin dessert.
The base recipe for this pound cake can be found in the book “Fast Food Fix” by Devin Alexander. It’s a low-calorie version of the Pumpkin Pound Cake from Starbucks. The recipe itself doesn’t call for a glaze of any kind, so in typical Mish fashion I decided to add a little maple syrup & pecan glaze to fatten it back up.
I’m not sure if it was the cake itself or the fact that we are currently residing with three other family members, but this cake was gone within 24 hours. Either way I urge you to give this recipe a try sometime soon. I would suggest baking it in boots, a slouchy cardigan and lots of scarves. Colder weather is back, friends. Drink it in.
Maple-Pecan Pumpkin Pound Cake
- 1 1/2 C All Purpose Flour
- 1/2 Tsp. Ground Cinnamon
- 1/2 Tsp. Salt
- 1/2 Tsp. Baking Soda
- 1/2 Tsp. Baking Powder
- 1/4 Tsp. Ground Cloves
- 1/4 Tsp. Ground Nutmeg
- 1 1/2 C Sugar
- 1/2 C Fat Free VanillaYogurt
- 3 Egg Whites
- 1 – 15oz Can Pumpkin
- Preheat oven to 350º. Grease a loaf pan, set aside.
- Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.
- In a large mixing bowl, combine the sugar, yogurt, and egg whites. Whisk thoroughly until blended. Stir in the pumpkin. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated.
- Pour into pan and bake for 60 minutes, or until toothpick inserted comes out clean.
- Let cool on a wire rack.
- 4 tablespoons unsalted butter
- 3 tablespoons maple syrup
- 3 tablespoons heavy whipping cream
- ¾ cup powdered sugar
- In a small saucepan, combine the butter, maple syrup, and cream; bring to a boil.
- Continue to boil for 1 minute. Remove from heat and sift the powdered sugar into the hot mixture.
- Whisk until smooth.
- Let cool for about 15 to 20 minutes, until slightly thickened.
- Stir in the finely chopped pecans.