Need something to pair with that Pumpkin Spice Latte or any hot beverage of your choosing? Try this Pumpkin Spice Pound cake!
By just tweaking a few ingredients in our “almost-famous” Lime and Lychee Pound cake recipe, we were able to easily put together this pound cake which features our Vanilla Extra Virgin Olive Oil and our seasonal Pumpkin Spice White Balsamic. Hitting all the right pumpkin-spicy notes, this moist and delicious pound cake is perfect for breakfast, a mid-morning/afternoon snack or dessert!
- 2 eggs
- 1 1/2 cups granulated sugar
- 1 1/2 cups ricotta cheese, preferably Caputo Brothers Creamery
- 3 tablespoons Pumpkin Spice White Balsamic
- 1/3 cup pumpkin puree
- 2/3 cup Vanilla Extra Virgin Olive Oil
- 1 1/2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Preheat the oven to 350ºF. Grease one 9×5-inch loaf pan with butter or nonstick spray.
In a large bowl, whisk together the eggs, sugar, pumpkin puree and Pumpkin Spice White balsamic until blended. Add the ricotta and whisk until blended. Next add the Vanilla EVOO, whisking as you pour. In a small separate bowl, mix the flour, salt, baking powder, cinnamon and nutmeg together. Add the flour mixture to the ricotta mixture and use a spatula to incorporate until it is no longer visible.
Pour the batter into the prepared pan or pans and bake in the lower center of the oven until a toothpick comes out clean and the cake pulls away from the sides of the pan, 50 to 60 minutes. Let the loaves cool completely in their pans, then turn out onto a rack.
Makes 8 servings
Not a pumpkin spice fan but want a more seasonal pound cake? Try these balsamics with the Vanilla EVOO instead - in each of the below, increase the eggs to 3 and remove the pumpkin puree from this recipe:
- Honey Ginger White Balsamic
- Cinnamon Pear Dark Balsamic
- Cinnamon Green Apple White Balsamic