Pumpkin Pound Cake With Buttermilk Glaze - cooking recipe

Ingredients

Cake
cooking spray
1 tablespoon flour
1 (15 ounce) can pumpkin
3/4 cup sugar
3/4 cup packed dark brown sugar
1/2 cup butter, softened
4 eggs
1 teaspoon vanilla extract
3 cups flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk
Glaze
1/3 cup fat-free buttermilk
1/4 cup sugar
2 tablespoons butter
2 teaspoons cornstarch
1/8 teaspoon baking soda

Preparation

Preheat oven to 350\u00b0.
Lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour.
Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.
Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended.
Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla.
Combine 3 cups of flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk.
Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
Spoon batter into prepared pan. Bake for 55 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.
Combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil.
Cook 1 minute or until thick, stirring constantly; remove from heat.
Drizzle cake with glaze.