Peter, Peter, Pumpkin Eater

I've been able to go to Sunday School recently.  I typically have to work at least half the Sundays of the month, but was able to go three Sundays in October.  So, I took to making a breakfast treat for everyone.  I took the Daring Baker donuts, then a few weeks ago I took a pumpkin pound cake with buttermilk glaze.

  It was pretty good and was actually a cooking light recipes, so it was less caloric than your typical pound cake.  I found this on Myrecipes.com.  The glaze wasn't exactly what I was expecting, it was a bit more "gel-like" but I kind of liked it. 

The recipe says that it serves 16, but I got more slices out of the recipe than that.  I was even able to share it with my friends who just had a baby and my best friend from med school.  In my opinion, any recipe that lets me share is a good recipe!

Pumpkin Pound Cake with Buttermilk Glaze adapted from Myrecipes
1 can (15 ounce) pumpkin
1/3 cup sugar
3/4 cup packed brown sugar
1/3 cup butter, softened
4 eggs
1 teaspoon vanilla extract
3 cups AP flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk

Glaze:
1/3 cup buttermilk
1/4 cup sugar
2 tablespoons butter
2 teaspoons cornstarch
1/8 teaspoon baking soda

Preheat oven to 350 degrees F.  Mix butter and sugars together for 3 minutes.  Add eggs 1 at a time, beating well after each addition.  Beat in pumpkin and vanilla.  Spoon dry ingredients together in a separate bowl.  Add flour to mixture, alternating with the buttermilk, beginning and ending with the flour.  Pour batter into a bundt or tube pan prepared with cooking spray.  Place in oven and bake for 55 minutes or until a wooden skewer comes out clean.  Cool in pan for 10 minutes.  Finish cooling on wire rack.

To prepare the glaze, place all ingredients into a saucepan over medium heat, bring to a boil.  Cook for 1 minute, or until thick, stirring constantly.  Remove from heat and drizzle over cake.  Enjoy!