PUMPKIN POUND CAKE RECIPE

Recipe: Pumpkin Pound Cake with Sour Cream Ganache

Some­times sim­ple, uncom­pli­cated things are the best. There are times when I just want to make an old stand-by: some­thing that doesn’t fill up my whole dish­washer with dirty bowls. A cake I can make a day ahead of time and know it will still be moist and deli­cious. Ten­der and sweet with choco­late, cin­na­mon, and nut­meg, it’s per­fect for snowy morn­ing get-togethers, after­noon cof­fee breaks, and late night nibbles.

HOW TO MAKE THE CAKE

Recipe: Pumpkin Pound Cake with Sour Cream Ganache

INGRE­DI­ENTS

  • 3 cups flour‚Ä®1 1/2 tea¬≠spoon salt‚Ä®2 tea¬≠spoons bak¬≠ing soda‚Ä®1 tea¬≠spoon cin¬≠na¬≠mon‚Ä®1 tea¬≠spoon nutmeg
  • 1/2 tea¬≠spoon ginger
  • 1/8 tea¬≠spoon cloves‚Ä®4¬†eggs
  • 3 cups sugar‚Ä®1 cup canola oil
  • 1 tea¬≠spoon vanilla‚Ä®‚Ä®1 can (15 ounces) pump¬≠kin‚Ä®8 ounces bit¬≠ter¬≠sweet choco¬≠late, chopped, or choco¬≠late¬†chips