Pumpkin Yogurt Pound Cake 2 Ways

The first holiday Brandy and I are celebrating for our All Through the Year Cheer Event is Halloween!  To Brandy and I, Halloween says apples and pumpkins, so this month we’ll feature several recipes with those ingredients.  (For some reason, Halloween always puts me in the mood to watch the first Harry Potter movie…I think because of the scene where they show the dining hall of Hogwarts all decked out with pumpkins!)  The first recipe I’m featuring is a Pumpkin Yogurt Pound Cake.  This recipe is actually a 2-for-1, since I used the same batter to make two completely different cakes.  The first cake is more for the kiddies, with a colorful, speckled interior (thanks to decorative cake sprinkles) and a pumpkin buttercream frosting.  The second cake is a little more grown-up, with dark chocolate and cranberries and a pumpkin glaze.  I love them both!

 

A couple of days before Halloween, we’ll be taking recipe submissions for your Halloween recipes.  Your recipes will be included in our round-up, and you don’t need a blog to enter your recipe…don’t forget, there will be a prize!  (The prize will be announced later this month.)  And remember, your recipe can be for ANYTHING that says Halloween to you!

 

Happy Halloween!

 

Speckled Pumpkin Yogurt Pound Cake with Pumpkin Buttercream Frosting

 

Speckled Pumpkin Yogurt Pound Cake:

¾ c unsweetened pumpkin puree

½ c yogurt

1 c brown sugar

3 large eggs

1 tsp pure vanilla extract

1/3 c canola oil

1 c all-purpose flour, plus more to flour the pan

½ c whole wheat flour (or you can use all-purpose)

2 tsp baking powder

½ tsp salt

½ tsp pumpkin pie spice mix

1/3 c fall-colored decorative jimmies/sprinkles

Butter, to grease the pan

 

Pumpkin Buttercream Frosting (From A Year In the Kitchen)

¼ c unsweetened pumpkin puree

1 stick salted butter

1 tsp pure vanilla extract

¼ tsp pumpkin pie spice mix

About 1 pound powdered sugar

 

A loaf pan, or a round cake pan

 

Preheat the oven to 350F.  Butter and flour your baking pan.  Mix together the pumpkin and yogurt, then stir in the brown sugar, then the eggs and vanilla, then the oil.  Stir in the flours, baking powder, salt, and spice.  Fold in the sprinkles.  Transfer the batter to the prepared baking pan and bake for 25-50 minutes until a toothpick inserted into the center comes out clean.  Your baking time will vary depending on the size of pan you use (for example, a round cake pan takes less time than a loaf pan) and the material your pan is made of (for example, silicone cooks faster than glass or metal bakeware).  Allow the cake to cool completely on a wire rack.

 

For the buttercream:  Cream together the pumpkin, butter, vanilla, and spice.  Gradually beat in the sugar until the pumpkin is no longer separated out.

 

Frost the cake once it’s completely cool.

Dark Chocolate Cranberry Pumpkin Yogurt Pound Cake with Pumpkin Glaze

 

Dark Chocolate Cranberry Pumpkin Yogurt Pound Cake:

¾ c unsweetened pumpkin puree

½ c yogurt

1 c brown sugar

3 large eggs

1 tsp pure vanilla extract

1/3 c canola oil

1 c all-purpose flour, plus more to flour the pan and coat the cranberries and chocolate

½ c whole wheat flour (or you can use all-purpose)

2 tsp baking powder

½ tsp salt

½ tsp pumpkin pie spice mix

1/3 c dried cranberries

1/3 c dark or semi-sweet chocolate chips

Butter, to grease the pan

 

Pumpkin Glaze (From Mommy, What’s For Dinner?) 

2 TB salted butter, melted

2 TB unsweetened pumpkin puree

1 TB milk

1 tsp pure vanilla extract

1/8 tsp pumpkin pie spice mix

1 c powdered sugar

 

A loaf pan, or a round cake pan

 

Preheat the oven to 350F.  Butter and flour your baking pan.  Mix together the pumpkin and yogurt, then stir in the brown sugar, then the eggs and vanilla, then the oil.  Stir in the flours, baking powder, salt, and spice.  In a separate bowl, combine the cranberries, chocolate, and 1 tsp of flour; stir to coat.  Fold the coated cranberries and chocolate into the batter.  Transfer the batter to the prepared baking pan and bake for 25-50 minutes until a toothpick inserted into the center comes out clean.  Your baking time will vary depending on the size of pan you use (for example, a round cake pan takes less time than a loaf pan) and the material your pan is made of (for example, silicone cooks faster than glass or metal bakeware).  Allow to cool on a wire rack.

 

For the glaze:  Whisk together all ingredients for the glaze.  (This makes quite a bit of glaze; you could probably cut the reicpe in half and it would still be enough.)

 

Glaze the cake when it’s still a little warm; I like to place it on a wire rack and pour the glaze over top.  Let the glaze set completely (the glaze will turn white) before cutting.

 

(Click on an image to enlarge)